This soup is one of the best for taste and it's a winter warmer as well as a refreshing summer soup. The tang of the stilton with the texture of the potatoes is unbeatable.
We have tried this recipe with Shropshire Blue in place of Stilton and it produced great results.
1kg / 2.2lbs Potatoes
200g / 7oz Stilton Cheese
1 litre / 1¾ pints Vegetable stock
150ml / ¼ pint Single cream
2 Medium onions
2 Garlic cloves
3 tablespoons Olive oil
Salt and Pepper to taste
An alternative to liquidising the soup is to simply mash the potatoes. Mashing gives a slightly rougher texture which we liked. If mashing rather than liquidising, make sure the onions are finely chopped.
Heat the olive oil in the pan to a low heat and add the chopped onions. Cook for about 8 minutes until they are soft. Stir every minute.
Turn the heat up to medium and add the potatoes, stock, garlic, salt and pepper. Let the soup cook for 20 minutes until the potatoes are soft (test a chunk).STEP 2
Cut and crumble the cheese so that it will melt easily when added to the soup. Cut off any hard rind which may stay solid.
The cheese we used was Stilton, but any blue, strong flavoured cheese can be used.STEP 3
Liquidise or mash the soup, then return it to the pan on a low heat.
Stir in the cream and the cheese. Stir gently but constantly until the cheese has melted. This should take around two minutes.STEP 4
Serve the soup in hot bowls with crusty bread. Garnish with parsley or any other edible herb if you have any to hand.