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Cream of Stilton and Bacon Soup


  • 4 potatoes

  • 2 cups milk

  • 10 rashers of bacon

  • 180g Stilton or similar blue cheese

  • 2 cups cream

  • salt and freshly ground black pepper

  • a few sprigs of parsley


  • 1.

    Boil or steam the potatoes. Drain, then transfer to a saucepan with the milk and blend. Lightly grill the bacon.

  • 2.

    Crumble the stilton (reserving a little for a garnish) over the potatoes and gently stir it in. When the cheese has melted, add the cream, salt and pepper. Bring to a boil, then remove from the heat.

  • 3.

    Cut the bacon into small pieces and reserve a little for a garnish. Place the rest of the bacon in the bottom of individual serving bowls or in a soup tureen. Top with the reserved bacon and cheese and the parsley. Serve immediately.

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