Creamy Stilton Potato Soup With Parmesan Croutons
A luxurious British soup pairing earthy potatoes and leeks with pungent Stilton blue cheese, mellowed with creme fraiche and milk. The crispy Parmesan croutons provide textural contrast and savory depth. Serve as an elegant starter on cool autumn evenings or as a substantial lunch with crusty bread. This version balances the assertive cheese with gentle cooking and optional pureeing for silky texture, while the make-ahead croutons simplify serving.
Ingredients
- 5 oz Stilton cheese, crumbledRoquefort or Gorgonzola1:1blue cheese
substitute same weight
- 1 oz butter
- 1 onion, peeled and finely chopped
- 1 leek, cleaned and finely chopped
- 2 large potatoes, peeled and cut into small dice
- 1 tbsp cornflour
- 6 fl oz dry ciderdry white wine or apple juice1:1liquid
flavor shift
- 1 pint chicken stock or vegetable stock
- 8 fl oz milk
- 2 tbsp creme fraiche
- salt, freshly ground
- black pepper, freshly ground
- 2 tbsp chives, chopped finely
- 4 tbsp Parmesan cheese, freshly grated
- 8 oz stale bread, cut into small cubes
- 4 tbsp olive oil
Instructions
- 1
Melt butter in a thick-based saucepan and add prepared vegetables with salt.
- 2
Cover and cook gently for 5-10 minutes to draw out juices.
- 3
Stir in cornflour until smooth, then gradually pour in cider while stirring.
- 4
Add stock, cover, and simmer gently for 30 minutes.
- 5
Add milk and Stilton, stirring until cheese melts and soup reaches just below boiling.
- 6
Taste and season with salt and pepper, then stir in creme fraiche.
- 7
Puree in food processor or with immersion blender, or leave chunky as preferred.
- 8
Toss bread cubes with olive oil until soaked, then add Parmesan and stir until coated.
- 9
Spread croutons on baking sheet and bake at 350°F for 10 minutes, or grill carefully, turning as needed.
- 10
Serve soup topped with warm croutons and chopped chives.
Tips
Make croutons up to two weeks ahead and store in an airtight container; reheat briefly before serving for optimal crispness.
For smoother texture, puree when cooled slightly; for chunky, blend partially or leave whole. Do not overwork or soup becomes gluey.
Watch grilled croutons vigilantly as they burn quickly; baking gives more even, forgiving results.
Good to Know
Soup keeps refrigerated up to 3 days. Croutons stored airtight up to 2 weeks. Do not freeze soup after cream addition as dairy separates.
Croutons made fully in advance. Soup prepared through step 5, chilled, reheated gently on stovetop; do not boil after cream added.
Hot in warmed bowls, croutons scattered over surface, chives sprinkled on top. Accompany with crisp cider or dry white wine.
Common Mistakes
Boil soup after adding milk and Stilton to avoid curdling cheese and splitting cream.
Skip initial gentle cooking of vegetables to avoid extracting enough moisture to dissolve cornflour evenly.
Leave croutons unwatched under grill to prevent burning; set timer and stir frequently.
Substitutions
Dairy-Free Swaps
General Alternatives
substitute same weight
flavor shift
FAQ
Can I make this soup dairy-free?
Replace Stilton with cashew-based cheese sauce, milk with oat or almond milk, creme fraiche with coconut cream. Parmesan croutons become vegan with nutritional yeast. Flavor profile shifts significantly; blue cheese funk cannot be replicated.
What if my soup is too thick or too thin?
Too thick: whisk in warmed stock or milk gradually. Too thin: mix cornflour with cold water to slurry, whisk in slowly over heat until thickened. Avoid adding cornflour directly as it clumps.
How long do croutons stay crispy after making?
Peak crispness lasts 1-2 hours at room temperature. After 24 hours, they soften. Reheat in 160C oven for 3-5 minutes to restore texture before serving.