Leek and Colston Basset Blue Stilton Cheese Soup

Name: Leek and Colston Basset Blue Stilton Cheese Soup
Prep time: 8 min
Cook time: 1 h
Total time: 1 h 8 min
Yield: 4
Ingredients: 250g Colston Basset Blue Stilton cheese, plus 50g for serving (available at our cheesemongers); 350g Leeks, roughly chopped; 60g Butter; 2 x Medium sized potatoes, peeled and roughly chopped; 1 Water; 2 x Bay leaves; 3 x Heaped tablespoons sheep’s milk yoghurt

8 mins
1 hour
easy
4

Recipe by

Farmison & Co

Ingredients

250g Colston Basset Blue Stilton cheese, plus 50g for serving (available at our cheesemongers)
350g Leeks, roughly chopped
60g Butter
2 x Medium sized potatoes, peeled and roughly chopped
1 Water
2 x Bay leaves
3 x Heaped tablespoons sheep’s milk yoghurt

Introduction

This is a hearty but light soup with a wonderful tangy note from the Blue Stilton cheese.

Method

Place the leeks into a pan with the butter, cover and cook slowly over a low heat for around twenty minutes.
Add the potatoes and bay leaves and cook for a further five minutes, stirring occasionally.
Pour in the water and bring to the boil.
Turn the heat down and leave to simmer for twenty minutes.
Remove the bay leaves and add crumble in the cheese, then whizz the soup into a creamy puree in a food blender.
Season with black pepper and stir in the yoghurt.
Serve with a little crumbled cheese stirred in at the last minute.

Source: Our Collection - Farmison