Potato, leek and Stilton soup recipe

Why not try this warm and filling potato, leek and Stilton soup for dark winter days. It's so easy to make too.

Serves 4-6

Ready in 40 minutes


  • 25g butter
  • 2 medium (about 400g) leeks, washed and thinly sliced
  • 250g floury potatoes, such as maris piper
  • 1.2 litres fresh vegetable stock, hot
  • 2 bay leaves
  • 100ml single cream
  • 125g rindless Stilton, crumbled, plus extra to serve


How to make potato, leek and stilton soup

1. Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.

2. Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper. Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.

3. Stir the cream and Stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.

4. Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.

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Average rating: 3/5
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Nutritional Information

Per serving:
207 kcals
14.3g fat (9.1g saturated)
8.3g protein
11.4g carbs
3.7g sugar
0.8g salt

Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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