2 medium (about 400g) leeks, washed and thinly sliced
250g floury potatoes, such as maris piper
1.2 litres fresh vegetable stock, hot
2 bay leaves
100ml single cream
125g rindless Stilton, crumbled, plus extra to serve
1. Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
2. 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.
3. Stir the cream and Stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning
4. Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.