Authentic Llandaff Leek & Potato Soup with Stilton

Sauté sliced leeks and potatoes in butter until softened. Add vegetable stock and simmer for 20 minutes.

Blend until smooth and creamy. Stir in a little double cream.

Pour into bowls and sprinkle generously with crumbled Stilton cheese.

Serve with crusty bread. A rich version of the classic soup from the cathedral city of Llandaff.