Potato, Leek, and Blue Cheese Soup

Melt the butter in a large saucepan over a medium heat and cook the onion and leeks for 8 minutes until soft.

Add the garlic and thyme and cook for 1 minute.

Add the diced potato and pour over the vegetable stock, then bring to the boil.

Reduce the heat and simmer for 20 minutes until the potatoes are completely tender.

Blend the soup until smooth with a stick blender, then stir in the cream and season with salt and white pepper.

Crumble in the Stilton, stir gently until melted, and serve with crusty bread.