Ingredients
1 onion, peeled and chopped
3 tender celery sticks, chopped (do not use the tougher outer sticks)
50g/2oz butter
3 medium carrots, peeled and chopped
1 large potato, about 280g/10oz in weight, peeled, diced and rinsed
850ml/1½pt fresh vegetable stock
142ml/5fl oz carton single cream
175g/6oz stilton, crumbled
2 tbsp double cream or soured cream to serve
For the toasties:
100g/4oz soft Welsh goat cheese
1 tbsp walnuts, chopped
2 tbsp cider or light beer
1 French stick, cut into 12 slices

Method
1. Gently cook the onion and celery in the butter for about 5 minutes to soften (do not let them brown).
2. Add the carrot and potato and cook for 5 minutes more. Pour in the stock, bring to the boil, then reduce the heat and simmer for about 30 minutes, uncovered, until the potatoes are very tender.
3. preheat the oven to 220C/425F/Gas 7.
4. Meanwhile make the toasties. Mix the cheese, walnuts and cider together then spread on the bread slices. Arrange on a baking sheet and cook in the oven for 5-10 minutes until golden and set.
5. When the vegetables in the pan are tender, liquidise and return to the pan. Stir in the cream and reheat gently.
6. Reserve 30g/2 tbsp of the crumbled stilton. Add the rest to the soup and stir until melted, then season to taste. Do not let the soup boil or you will spoil the flavour. Sprinkle over the reserved stilton and add a drizzle of cream. Serve with the toasties.