Potato and Stilton Soup

This soup is pure comfort food; we ate it in our house with home made cheese scones and it was delightful. You could also substitute the onions in this for leeks if you want to make a jazzed up potato and leek soup.

Serves 4 - 6

Ingredients:
2 onions, chopped
1 celery stick, chopped
1kg potatoes, diced
2 litres vegetable stock
200g Stilton or other blue cheese, crumbled
150ml double cream
salt and pepper, to taste

Instructions
1. Fry onion and celery in butter or oil on a medium heat until softened.

2. Add potatoes and stock and bring the the boil. Lower the heat and simmer until the potato is cooked, around 30 minutes.

3. Using a hand blender, blend the soup until smooth. Add the cream and almost all the cheese and stir through until melted. Save some of the cheese for garnishing the soup.

4. Season with salt and pepper as desired. Serve with the remaining stilton crumbled over the top of the soup.