1) Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. 2) Add the diced potato and stock. Bring to a gentle simmer. 3) Cover and cook for 30 minutes. 4) Whiz in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency. 5) Top with strips of cooked leek and serve with warm crusty granary bread.
This recipe comes to us courtesy of British Leeks.