Leek and stilton soup

(76 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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