750 g (1 1/2 lb) floury potatoes, peeled and diced
1.5 litres (2 1/2 pints) hot vegetable or chicken stock
100 g (3 1/2 oz) strong Stilton or other blue cheese, crumbled
100 ml (3 1/2 fl oz) single cream
salt and pepper
1 tablespoon chopped chives, to garnish
Melt the butter in a large, heavy-based saucepan or casserole, and cook the leeks and garlic gently for 5 minutes, until soft and lightly golden. Add the potatoes and cook for a further 1–2 minutes, then pour in the hot stock.
Bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are really tender. Use a hand-held blender to blend until smooth.
Add the Stilton and cream, and stir until melted, then season to taste and ladle into 4 deep bowls. Sprinkle with the chives and serve immediately with crusty bread.