It's a fantastic winter warmer, served topped with crispy bacon and crusty buttered bread roll.
I first encountered this style of soup in Dorset, UK, where the cheese, 'Blue Vinney', had a stirring myth of once being 'illegal'.
It's not a common cheese though, so I often use Stilton, or other crumbly textured blue cheese.
This is a simple soup to make, few ingredients to worry about and hard to get wrong.
Step 1: Ingredients
1 tbsp vegetable or other flavourless oil
1 tbsp plain flour
1 medium leek, chopped
6-7 sticks celery chopped
250g of Blue Vinney (or other crumbly blue cheese, such as Stilton)
900ml of Vegetable stock (you can use weak chicken stock)
150-200ml single cream
6-8 rashers of smokey bacon
1 medium potato peeled and diced
1 large onion instead of the leek
My leek looked a little ropey, so I used part of that and an onion too.