Leek and stilton soup Recipe

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  • Vegetarian

serves:

6

Cost:

not

Total Time:

00:00

Prep:

00:30

Cooking:

00:45

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.

Ingredients

  • 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

Method

  • Gently sweat the shredded leek and celery in the butter and olive oil for 5 mins to soften.

  • Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.

  • Whiz in batches in a food processor with the single cream, stilton and seasonings to a coarse consistency.

  • 4 Top with strips of cooked leek and serve with warm crusty granary bread.

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