25 g butter
2 medium (about 400 g) leeks, washed and thinly sliced.
250 g maris piper potatoes
1.2 litres fresh vegetable stock, hot
2 bay leaves
100 ml single cream
125 g Stilton, rind removed and crumbled, plus a little extra to serve
Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper. Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.
Stir the cream and Stilton into the hot soup, then discard the bay leaves. Blitz with a handheld blender (or in batches in a liquidiser), until smooth. Taste and adjust the seasoning if necessary.Serve sprinkled with extra Stilton and black pepper.