I wanted something to help me use up some potatoes that were getting a bit old and the stilton cheese that was in my fridge. This was really useful for using both.
In a pan, combine four stalks of roughly chopped celery, one chopped onion, and two Tablespoons of melted butter in a saucepan; cook this for ten minutes or until the vegetables are tender.
Add a quart of water to the pan along with two cubed potatoes. Simmer this until the potatoes are soft.
Add a teaspoon of dijon mustard (I used pommery, but any will do), a teaspoon of vegetable base, seasoned salt to taste, six fresh sage leaves, and five ounces of stilton cheese. Stir this until the cheese is melted. Once it's melted, use an immersion blender to blend it until smooth. Then stir in a heaping Tablespoon of creme fraiche and it's ready.
Will didn't like the smell of it, but he certainly loved the flavor. Even better, it reheats well, for those of you who like to bring leftovers to work with you.
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