Cream of Leek and Blue Wensleydale Soup

450g (1lb) leeks, peeled and sliced
450g (1lb) potatoes, peeled and diced
100g (4oz) butter
225g (8oz) onions, finely chopped
115g (4oz) Blue Wensleydale
150ml (1/4 pint) cooking sherry
1.2 ltr (2 pints) stock
Salt and pepper
Cream and croutons for serving

Melt the butter in a large saucepan, add the onions and cook until soft.    Add the leeks and potatoes, stir around in the butter and onions and pour in the sherry.

Dampen a doubled sheet of greaseproof paper well and press down over the vegetables to cover them to keep the steam in.  Cover with a lid and simmer on a very low heat for 40-45 minutes.  Check occasionally that the contents are not burning or drying out.

Add the stock to the vegetables in the pan and crumble in the cheese.  Liquidise the soup in batches and pour through a sieve.

Reheat very gently, do not allow to boil then taste for seasoning.  Add salt and pepper as required.

Stir in the cream before serving and add the croutons.