Potato And Leek Soup With Stilton

• 1 Tablespoon Butter
• 1 whole Shallot, Minced
• 1 cup Leeks, Thinly Sliced
• 1 cup Diced Potatoes
• 2 cups Chicken Broth
• 1 cup Heavy Cream
• 1/4 teaspoons Cayenne Pepper
• 1 pinch Nutmeg
• 1/4 teaspoons Kosher Salt
• 1/4 pinches Truffle Salt (optional)
• 1/4 teaspoons Black Pepper
• 1 teaspoon Lemon Juice
• 4 Tablespoons Stilton (a Type Of Blue Cheese)

1. Melt butter in a soup pot over medium heat. Add shallots and leeks and cook for a few minutes until tender. Add potatoes and chicken broth to the pot. Boil under potatoes are fork tender (about 10 minutes). Remove soup from heat and allow to cool a bit.
2. Heat heavy cream in a separate pot on medium, stirring constantly. You want the cream to thicken a bit, but not boil (about 5 minutes).
3. Use an immersion blender to blend the soup until smooth. Add seasonings, lemon juice and thickened cream to the soup and stir until mixed through.
4. Dish soup into bowls. Serve soup topped with crumbled Stilton.

butter, shallot, leeks, potatoes, chicken broth, heavy cream, ubc, nutmeg, ubc, ubc, ubc, lemon juice, stilton

Taken from tastykitchen.com/recipes/soups/potato-and-leek-soup-with-stilton/ (may not work)