Leek and Potato Soup with Stilton Toast

Soup

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

Stilton toast

• 4 slices Crusty white bread, thick-cut
• 120 g Stilton cheese

1. Trim the leeks, then slice them lengthways and rinse well to remove any grit; slice into thin half-moons. Peel the potatoes and cut into small, even chunks.
2. Melt the butter in a large pot over a medium heat. Add the leeks with the salt and pepper, then cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Stir in the potatoes and bay leaves, then pour in the vegetable stock. Bring to the boil, reduce to a gentle simmer, and cook for 15 to 18 minutes until the potatoes are very tender.
4. Remove and discard the bay leaves, then blend the soup until completely smooth. Stir in the double cream and warm gently for 2 to 3 minutes until steaming hot, without boiling.
5. Toast the bread in a dry frying pan over a medium heat for 1 to 2 minutes per side until crisp and golden. Crumble the Stilton over the hot toast so it softens slightly, then serve alongside the soup.

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