Welsh Leek and Stilton Soup

Welsh Leek and Stilton Soup

Ring the changes on a classic Welsh leek and potato soup with the addition of a little Stilton cheese in this easy recipe to make a delightful soup.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    In a large pan over medium heat, place the butter and olive oil. Carefully melt the butter, taking care not to burn.
  3. Step 3

    Add the finely shredded leeks and the chopped celery and sweat together for about 5 to 7 minutes, or until soft and partially cooked. 
  4. Step 4

    Add the diced potato and the stock.
  5. Step 5

    Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes.
  6. Step 6

    Remove the pan from the heat and allow the soup to cool for 5 minutes. 
  7. Step 7

    Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream, the Stilton and blend again.
  8. Step 8

    Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup for 5 minutes to reduce and thicken it slightly. 
  9. Step 9

    Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek or chopped chives.
  10. Step 10

    Serve with chunky whole grain bread and real butter on the side and enjoy.