Leek and Potato Soup with Stilton Croutons

Soup

• 40 g Unsalted butter
• 3 medium Leek
• 700 g Yukon Gold potato
• 1 liter Vegetable stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 150 ml Double cream

Stilton croutons

• 120 g Crusty white bread, preferably day-old
• 80 g Stilton cheese

1. Trim the leeks, slice lengthways, then rinse well to remove any grit. Slice the leeks, peel the potatoes and cut them into roughly even chunks.
2. Melt the butter in a large pot over a medium heat. Add the leeks with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Add the potatoes, vegetable stock, remaining salt and the black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 15 to 18 minutes, until the potatoes are very tender.
4. While the soup simmers, cut the bread into bite-sized cubes. Toast in a dry frying pan over a medium heat for 4 to 6 minutes, tossing often, until crisp and golden.
5. Reduce the heat to low and sprinkle the Stilton over the croutons. Toss for 1 to 2 minutes until the cheese softens and clings to the croutons, then tip onto a plate so they stay crisp.
6. Blend the soup until completely smooth, then stir in the double cream. Warm gently for 2 to 3 minutes until steaming, tasting and adjusting seasoning if needed.
7. Ladle the soup into bowls and top with the Stilton croutons. Serve straight away while the croutons are crisp.

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