Leek, Potato and Blue Cheese Soup

The cheese adds a great kick to this classic soup, of which this is a very simple version. A great autumnal lunch with crusty bread or hot buttered toast.

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   Top and tail the leeks, and remove the outer layer if needed, then chop and rinse them under running water to remove any dirt. Peel the potatoes and chop into small chunks.
   Melt the butter in a saucepan and add the chopped leeks and potatoes, along with the bay leaves. Stir well and turn the heat down to low. Put the lid on and cook for 5 minutes, stirring once or twice.
   Add the stock (start with 1 1/2 litres and add more if needed), turn heat up to medium and bring to the boil, then turn heat down and simmer for about 20 - 30 minutes, until the potatoes are soft (time will depend on how big your potato chunks are, and the type of potato you are using).
   Roughly chop the blue cheese.
   Remove the bay leaves from the soup. If using, add the creme fraiche or cream, and 1/2 of the cheese. Blend with a stick blender or transfer to a liquidiser. Check seasoning and add more if required (as the cheese is salty, you will probably just need pepper. Nutmeg works well).
   Serve in bowls with the rest of the cheese on top, and another swirl of cream or creme fraiche if you want.