School has started in Delaware, families are looking towards the cool autumn of the year with excitement. It is a time of school lunches, football games, tailgating parties and family holiday gatherings. To start the autumn off right, here is a version of one of the world’s greatest Irish soups – leek and potato. The differences in this recipe is that we are going to process the potatoes and leeks into a creamy smooth soup and add lots of little lumps of the stinkiest stilton (or other blue cheese) right at the end. The idea is that as it is poured, little gluey molten streaks of pungent cheese come with it. This recipe serves about 20 large mugs for those great tailgating parties you have planned. Serve with crusty bread and a pint of Guinness.
1 head celery, finely chopped
3 large onions, finely chopped
6 cloves garlic, finely chopped
3oz Kerrygold Irish butter
10 leeks, chopped and washed
41⁄2lb potatoes, peeled and chopped
5 pints chicken stock
Lots of black pepper to taste
Salt to taste
9oz stilton cheese
Fresh chopped chives for garnish
1. Sweat the celery, onion and garlic in a huge pan with the butter. When softened, add the leeks and the peeled, chopped potatoes.
2. Pour in the stock and simmer very gently until the potatoes and leeks are soft.
3. pour hot mixture into a food processor and pulse until the soup is smooth and season to taste.
4. Pour soup in large bowls and add lumps of stilton cheese or sprinkle stilton into large mugs and pour the soup over the top. Garnish with fresh chopped chives