Leek and Stilton Soup

IMG_2526A classic combination and a great way to use up new season leeks and a block of old cheese.  The relative slow cooking and inclusion of the leek greens means this soup does lose it’s bright colour, but the flavour is great.

A really rich soup which can be spoilt if you add too much cream.  Works really well with cheddar as an alternative


  • 75g Butter
  • 3 large Leeks (whites & greens), washed & chopped
  • 4 medium Potatoes, chopped
  • 1 ltr Boiling Water
  • Vegetable Stock Powder
  • Dried Mixed Herbs
  • Black Pepper
  • 150ml Double Cream
  • 150g Blue Stilton


  • Melt the butter in a large pan and slowly sweat off the leeks for 10-15 minutes until fully softened
  • Turn down the heat and add the potatoes, water, stock powder, herbs and ground black pepper.  Simmer gently until the potato has softened
  • Set aside 1 ladleful of solids and blitz the rest with a hand blender until smooth
  • Add the cream and return the solids to the pan
  • Stir well and bring back to the boil before adding the stilton
  • Continue to stir whilst the cheese melts, taste and adjust seasoning

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