A creamed soup in a milk base.

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2oz butter
1 large onion, finely chopped
1 medium potato, cubed
1 head of celery, thinly sliced
1 ½ pints stock
4oz Stilton cheese
1/4 pint of single cream
salt and pepper

Melt the butter and gently soften the onion, add potato and celery and cook 5 mins. Add the stock, simmer until the vegetables are tender. Liquidize the soup, season to taste, stir in the cream and half the crumbled cheese. Serve with crumbled cheese sprinkled on top