Adapted from here and from How to Cook Everything.
When we were in England we spent one entire day hopelessly lost on Hampstead Heath. We came back to the hotel exhausted and starving and ordered eight entrees via room service. One was Leek and Stilton soup.
This probably won't be as good since I won't be exhausted.
8 leeks, trimmed, washed and finely chopped in a food processor
2 sticks of celery, roughly chopped
1 T Butter
1 T light and mild olive oil
1 large baking potato, peeled and diced
2 cups chicken stock
< 1 pt cream. I'm too lazy to do the international conversion. I've got less than a pint of cream. I might not use it all.
4-8 oz stilton, crumbled, or blue, or gorgonzola, depending on what they have at Dierberg's. (I was called snobby for shopping at Deirbergs by some Shop and Save fans. Lazy. Lazy is the word. I am Lazy Spice.)
Sea salt and ground black pepper
Serves six (We will see about that.)
Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften.
Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
Whiz (snicker!) in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency.
Top with strips of cooked leek and serve with warm crusty granary bread. Pft.