Potato and Leek Soup with Stilton

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.

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).

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.

Dish soup into bowls. Serve soup topped with crumbled Stilton.