Ingredients
· 2 tablespoons olive oil, plus extra to serve
· 1 bunch celery
· 1 onion
· 1 medium floury potato
· 750 ml vegetable stock
· 100 ml single cream
· 100 g stilton cheese
· 1 tablespoon chives

Method
Heat the oil in a stock pot and fry the chopped celery and onion for 10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender. Blitz the mixture in a blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup. Ladle the soup into bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, chives, some more black pepper and a little olive oil.