Cream Of Leek Soup With Stilton

• 1 tablespoon butter
• 1 tablespoon shallot, finely chopped
• 2 cups leeks, coarsely chopped
• 1/2 cup peeled and diced potato
• 2 cups chicken stock, heayed
• 1 1/2 cups heavy cream
• 1/8 teaspoon nutmeg
• salt, to taste
• white pepper, to taste
• lemon juice, to taste
• 2 ounces Stilton cheese, crumbled

1. Melt butter in 2-quart saucepan.
2. Add shallots and leeks, cover and cook over medium heat until translucent.
3. Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
4. Place in blender or food processor and puree; return to 2 quart pan.
5. In 1 quart saucepan, bring cream to a gentle boil over medium heat.
6. Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
7. Add to leak-potato mixture and bring to a boil.
8. Add nutmeg, then salt, pepper, and lemon juice to taste.
9. Pour into individual bowls and top with crumbled Stilton cheese.

butter, shallot, leeks, potato, chicken stock, heavy cream, nutmeg, salt, white pepper, lemon juice, cheese

Taken from www.food.com/recipe/cream-of-leek-soup-with-stilton-230612 (may not work)