1. Heat the butter in a deep saucepan over medium heat add the shallot and leeks and cook, stirring occasionally, until soft, about 10 minutes.
2. Add the stock and potatoes and simmer briskly until the potatoes are soft, about 20 minutes.
3. Puree using an emersion blender, or pass the soup through a food mill. Add the cream. Season with salt, pepper, and lemon juice and reheat over low heat for 2 or 3 minutes.
4. To serve, sprinkle each portion with Stilton.
TO MAKE AHEAD: Prepare through Step 3. Let cool completely, cover, and refrigerate for up to 5 days, or freeze in an airtight container for up to 3 months.
TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat. Proceed with Step 4.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Cream Of Leek And Potato Soup recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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