2 tbsp extra-virgin olive oil, plus extra to serve
1 bunch celery, leaves picked and sticks chopped
1 onion, chopped
1 medium floury potato, peeled and chopped
750ml vegetable stock
100ml single cream
100g stilton, crumbled
chives, snipped to make 1 tbsp
Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 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 with a stick 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 four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.