While I have the bug - A soup

This is another one where stuff left in the fridge happened to be a goldmine

This is truly a filling soup and will be an awesome lunch or midweek dinner with crusty bread.

Leek, Onion, Pancetta, Potato and Roquefort Soup

Serves 4

2 leeks (outer layers discarded, sliced sideways and sliced finely, then washed thoroughly)
1 medium onion peeled and chopped fine
75g chopped pancetta
2 large potatoes peeled and chopped small
50g roquefort cheese broken up into pieces
100ml milk
2 pints chicken stock
50g unsalted butter
Salt and pepper to taste

Big soup pan, sweat the onions and leeks in the butter for 15 mins, add the potatoes and sweat for another 5. Fry the pancetta in a small frying pan and add to the veg. Chuck in the stock and salt and pepper and simmer for 20 mins.

Remove from heat and add the milk and blue cheese (no live heat stops the dairy splitting). Stir for 5 mins and return to the heat for 1-2 mins if it seems like it might be cooling. In a blender or with a hand blender take the soup to the cleaners, leaving a thick and tiny lumped soup with such intense and lively flavours.

It really works and is proper rich so will go a long way. That is my word.