Potato, leek and Stilton soup

13 Jan

Potato, leek and Stilton soup

It’s mid-January and I’m still incorporating Christmas leftovers into our meals…

When I discovered a forgotten wedge of Stilton at the back of the fridge, it inspired me to make this potato, leek and Stilton soup. While I’ve never really warmed (ha!) to vichyssoise, a bowl of this soup is my idea of a perfect winter meal.

Potato, leek and Stilton soup
(serves 4)

  • 2 Tb butter
  • 2 large leeks, whites only, washed and thinly sliced crosswise
  • 1 stalk of celery, thinly sliced
  • 4 medium potatoes, peeled and chopped
  • 5 cups (1.25 litres) vegetable stock
  • salt and pepper
  • 1/2 cup (about 75 g) Stilton, crumbled (plus extra to garnish)
  • 1/2 cup (125 ml) single cream, or to taste
  1. Melt the butter in a heavy pot over medium-low heat. Add the leeks and celery and sauté until softened.
  2. Add the potatoes and sauté for a few minutes more, then add the vegetable stock. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and let the soup simmer for twenty minutes, or until the potatoes are cooked through.
  4. Remove from the heat and stir in the crumbled Stilton. Purée the soup with a blender stick, then stir in the cream.
  5. Serve with additional crumbled Stilton on top (unless you are serving it to kids, in which case you may want to deny the presence of any Stilton at all in the soup…)

7 Responses to “Potato, leek and Stilton soup”

  1. Adam Garfunkel January 13, 2015 at 4:10 pm #

    I nearly spilled the beans on there being cheese in the soup… But as the girls never listen to a word we say anyway, I got away with it! 😉

    • Andrea January 13, 2015 at 5:08 pm #

      That definitely works in our favour sometimes…;-)

  2. wadehorth1 January 16, 2015 at 4:22 am #

    It sounds quite luxurious really, I’ve never incorporated cheese into soups much but I’ll have to start

    • Andrea January 16, 2015 at 12:13 pm #

      It disappears into the soup (the girls don’t even know it is there), but definitely adds a bit of richness and depth of flavour.

  3. Patricia Gutierrez February 5, 2015 at 12:09 pm #

    I cooked this soup last night, so yummy! The kids saw the stilton being put into it and complained. They loved it though, and I will make it again. Delicious.

    • Andrea February 5, 2015 at 5:37 pm #

      Thanks, Patricia! Pretty similar story around here… When the kids saw the Stilton I said it was for crumbling on top of Adam’s and mine. Didn’t mentioned I’d added a bunch to the soup already until after they said how much they liked it.

Trackbacks/Pingbacks

  1. Cheesy Leek and Potato Soup | the usual ingredients - March 1, 2015

    […] of leeks in the fridge and recently saw a recipe for Potato and Leek soup on Andrea’s blog here, decision was made quickly 🙂 I also made dinner rolls, based on stout and honey, to go with the […]

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