Leek and stilton soup

(81 ratings)
Leek soup
Leek soup
  • Serves: 6

  • Prep time:

  • Cooking time:

A great alternative to leek and potato, this is a delicious thick soup with a real punch of stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.


  • 450g (1lb) leeks, trimmed, washed and finely chopped in a food processor
  • 2 sticks of celery, roughly chopped
  • 50g (2oz) butter
  • 1tbsp light and mild olive oil
  • Large baking potato, peeled and diced
  • 1.5l (3pt) vegetable stock
  • 150ml (1/4pt) single cream
  • 225g (8oz) stilton, crumbled
  • Sea salt and ground black pepper


  1. Gently sweat the shredded leek and celery in the butter and olive oil for 5 mins to soften.
  2. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
  3. Whiz in batches in a food processor with the single cream, stilton and seasonings to a coarse consistency.
  4. 4 Top with strips of cooked leek and serve with warm crusty granary bread.

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  • 3
(81 ratings)

Your comments

Debbie Picton

Made this tonight as I had some stilton to use up, it was very easy to make and tasted delicious


I have just thrown this recipe together and although I added a small onion instead of the celery and messed around with the measurements, mainly halfing the stock but kept the stilton and leeks as instructed and left out the cream due to the cheese quantity, it's turned as one of the best soups I've ever made or tasted. It didn't take that long to prep or make so don't be put off and give it ago, you wont be disappointed.

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