1/4 cup butter
3 leeks, white part only, washed and thinly sliced
1 clove garlic, minced
4 tbsp flour
5 cups chicken stock
2 cups corn frozen corn, thawed
1 cup whipping cream
1/2 pound Stilton cheese, crumbled
fresh parsley for garnish
Melt the butter over low heat in a large saucepan. Add the leeks and garlic and cook until both are soft. Add flour and mix well. Cook for 3-5 minutes over medium heat, stirring constantly. Slowly whisk in chicken stock and simmer for 15 minutes.
Add the corn and simmer another 5 minutes. Add three quarters of the crumbled Stilton, along with the cream. Continue to cook over low heat until the cheese has melted. Puree half the soup in a blender until smooth and return to the pot. Add salt and pepper to taste.
Ladle into soup bowls, garnish with parsley and reserved Stilton.