Instructions: The best way to prepare leeks is to split them almost in half lengthways and then fan them out under a cold running tap to wash away any hidden grit.

Slice them across into 2.5cm pieces.

Melt the butter in a large thick based saucepan add the leeks and onion then cover the saucepan and over the lowest heat possible let the vegetables gently sweat in their own juices for 10 minutes.

Stir them two or three times during the 10 minutes.

Add the stock and milk bring everything to a gentle simmer and simmer gently for 10 minutes this time without a lid.

Remove the pan from the heat and allow the mixture to cool.

When it has cooled pour it into a processor or liquidiser and add the Stilton crumbled roughly.

Blend the soup until smooth.

To serve reheat gently and check the seasoning.

We think this is nice garnished with some very finely chopped spring onion and some cheese croutons (qv).

Serves 4

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