I’ve had this Spiced Sweet Potato and Leek Soup with Stilton, from Waitrose Food magazine, saved for awhile. Finally not pregnant, I can indulge in things like blue cheese. While stilton is typically pasteurized, most blue cheeses are not, so I just put everything like this in a pile to deal with when I didn’t need read labels! It’s also a perfect fall soup, especially for lunch guests. It went nicely with the salad in my prior post and was finished off beautifully with the cake to follow. Check it out!
How to make it an A+: I would use a low sodium vegetable broth over stock to lighten this soup up a bit. Depending on what type you purchase, this dish can get very salty very quickly.