Leek and stilton soup

leek and stilton soup_58704

Serves: 6
Preparation time: 30 minutes
Cooking time: 45 minutes


  • 8 leeks, trimmed, washed and finely chopped in a food processor
  • 2 sticks of celery, roughly chopped, with a few strips left for garnishing
  • 50g butter
  • 1 tbsp light and mild olive oil
  • 1 large baking potato, peeled and diced
  • 1.75 litres vegetable stock
  • 150ml single cream
  • 225g Stilton cheese, crumbled


  1. Gently sweat the chopped leek and celery in the butter and olive oil for 5 minutes to soften.
  2. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
  3. Blend in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency.
  4. Serve topped with strips of cooked leek, and with warm crusty granary bread on the side.

NFU Countryside has put together a fantastic collection of recipes for our recipe book called 'Countryside Kitchen.' The book, which contains recipes and some of the stories behind the growers of the raw ingredients retails at £15.95 plus P&P. Members can buy the book for £7.95 plus P&P. 

Countryside kitchen advert - web size_57346

Buy your copy here

Last edited: 15 February 2019 at 18:11

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