Title: Potato and Leek Soup with Stilton
Categories: Soup Vegetable Cheese
Yield: 6 Servings

3	tb	Butter
2	c	Chopped white and pale green part leeks (previously well rin
1 1/2	lb	Russet potatoes (3 large), peeled and cubed
5	c	Chicken stock
1 1/2	ts	Salt
		Freshly ground white pepper
1/2	c	Heavy cream
4	oz	Crumbled Stilton cheese, at room temperature

Melt butter in large heavy saucepan over medium heat. Add leeks and cook for 5 minutes or until tender but not browned. Add potatoes, chicken stock, salt and pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes or until potatoes are tender.

Puree mixture in batches on food processor and return to saucepan. Add cream and heat through. Ladle into warmed wide shallow soup bowls and sprinkle with crumbled cheese.

1 WARNER, Joie All the Best Potatoes Flavor Publications New York.

MM Format by John Hartman Indianapolis, IN

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