Leek, potato and stilton soup

I was making leek and potato soup, and I just thought: 'You know what? This is far too healthy.'

2 large leeks

2 large potatoes, peeled and chopped small.
100-150g stilton (less if stilton is stronger).
1 and a half pints of vegetable stock (or enough to comfortably cover the leeks and potatoes in the pan)
4 large cloves of garlic, crushed then chopped.
2 large handfuls of fresh parsley, chopped finely.
Salt and pepper to taste.

Bring the stock to the boil and add the potatoes and leeks. Boil for 30 minutes until tender and then throw in the garlic and blend. Crumble in the stilton, add the parsley, leaving a few leaves for garnishing, and blend once more. Reheat the soup until lovely and steaming hot (but simmer it, don't boil again), sprinkle the remaining parsley leaves on top and serve with crusty bread.

This is a really hearty soup. Swimming for about an hour, or running around a bit, should help you feel better about your arteries after you've consumed this.