Leek and stilton soup

1) Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften.
2) Add the diced potato and stock. Bring to a gentle simmer.
3) Cover and cook for 30 minutes.
4) Whiz in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency.
5) Top with strips of cooked leek and serve with warm crusty granary bread.