Creamy Potato, Leek and Stilton Soup
A velvety British soup combining soft leeks and potatoes with the distinctive blue cheese tang of Stilton. Butter-sautéed leeks form the aromatic base, simmered with floury potatoes until tender, then blended smooth with single cream and crumbled Stilton for a rich, savory finish. Topped with extra cheese and pepper.
Ingredients
- 1 ¾ tbsp butter
- 2 medium (about 400g) leeks, washed and thinly sliced
- 2 cups floury potatoes such as Maris Piperother floury potatoes (King Edward, Russet)1:1potato
similar starch content and texture
- 1.2 litres fresh vegetable stock, hot
- 2 bay leaves
- 7 tbsp light creamdouble cream0.75:1dairy
richer result, reduce quantity slightly
- 4 ½ oz Stilton, rind removed and crumbled, plus extra to serveother blue cheese (Roquefort, Gorgonzola)1:1cheeseadds dairy
similar pungency and creaminess
Instructions
- 1
Melt butter in a large saucepan.
- 2
Add leeks and cook, stirring occasionally, until softened but not browned.
- 3
Cut potatoes into thick slices and add to the pan with hot vegetable stock and bay leaves.
- 4
Season with salt and white pepper.
- 5
Cover, bring to a boil, then reduce heat slightly and simmer until potatoes are very soft.
- 6
Remove from heat.
- 7
Stir in cream and crumbled Stilton, then discard bay leaves.
- 8
Blend until smooth using a stick blender or in batches in a blender.
- 9
Taste and adjust seasoning as needed.
- 10
Divide between warmed bowls and top with extra Stilton and black pepper.
Tips
Use a stick blender for convenience or blend in batches to avoid overfilling a standard blender.
Warmed bowls help retain soup temperature when serving.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
Make through the blending step, cool completely, and refrigerate. Warm before serving and top with fresh Stilton.
Ladle into warmed bowls and garnish with extra crumbled Stilton and freshly ground black pepper.
Common Mistakes
Do not brown leeks to avoid developing bitter flavors.
Do not skip covering the pan to avoid longer cooking times and loss of moisture.
Do not over-blend to avoid a gluey texture from overworked starch.
Substitutions
Dairy-Free Swaps
General Alternatives
similar starch content and texture
similar pungency and creaminess