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Melt butter in a large pan. Add mushrooms, leeks and onion. Fry for 5 minutes until starting to soften.
Sprinkle the mushroom mixture with plain flour and mix well. Pour in the milk and stock. Stir everything together and leave to simmer on lowest heat with a lid on for about 20 minutes, stirring occasionally.
In the meantime, preheat the oven to 180°C Fan. Cut your bread slices into cubes and spread on a large baking tray, drizzle with some olive oil, sprinkle with salt and pepper and place in the oven for approx 10 minutes to crisp up.
Pour the mixture into a blender and blend until smooth. Put the soup back on heat to warm up though again and then, once off the heat, add double cream and taste for seasoning.
Divide the soup between bowls and add bits of blue cheese and croutons.