Potato, leek and stilton soup
- Published: 31 Dec 06
- Updated: 18 Mar 24
Why not try this warm, filling and easy-to-make potato, leek and stilton soup recipe for days when you’re feeling the cold.
Advertisement
Ingredients
- 25g butter
- 2 medium (about 400g) leeks, washed and thinly sliced
- 250g floury potatoes, such as maris piper
- 1.2 litres fresh vegetable stock, hot
- 2 bay leaves
- 100ml single cream
- 125g stilton, rind cut off and crumbled, plus extra to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
- Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper. Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.
- Stir the cream and stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.
- Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.
Recipe continues after advertising
Advertisement
- Recipe from January 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 207kcals
- Fat
- 14.3g (9.1g saturated)
- Protein
- 8.3g
- Carbohydrates
- 11.4g (3.7g sugars)
- Salt
- 0.8g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Hello, Could someone let me know if you can freeze this soup please? I like to make big batches of soup for my lunches in the week or the following week even. Thank you.
Hi Cheryl, yes of course you can freeze the soup. Just make up to step 4, let cool, then freeze in an air-tight container and use within three months.