Leek and stilton soup recipe

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  • Vegetarian
serves: 6
Prep: 30 min
Cooking: 45 min
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  • 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


    • 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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