Peel and finely chop 1 medium shallotcut off green parts of 2 whole leeks and slice white parts of leeks; carefully rinse to make sure that there is no sand between layers.
Melt 1 tbsp unsalted butter in soup pot and sauté shallots and leeks in butter until leeks are translucent.
Peel and cut 1 whole potato in cubes and add the potato, add 1 1/2 cups chicken stock and simmer until potato is soft, about 15-20 minutes.
Purée the soup in a blender and return to soup pot and allow to cool if not serving immediately, add juice of one half of a lemon.
Final Prep
Reheat soup, do not boil and add 1/2 cup whipping cream2 oz stilton cheese and stir with a whisk to blend evenly.
Serving
Serve soup in a small bowl with 2 slices of toasted baguette spread with a teaspoon full of soft stilton cheese.
