Name: Leek and stilton soup recipe
Prep time: 30 min
Cook time: 45 min
Yield: Serves: 6
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

By GoodtoKnow

published 20 July 19

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

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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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