Leek, potato and stilton soup

Mobile version Print

From: Just For Starters

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 2.73 / 5 (104 votes)

Prep time:
20 min
Cook time:
40 min

For a warming winter soup try Fiona Wright's easy version of a much-loved classic, served with crusty bread


1. In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.

2. Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.

3. Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.

4. Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.


  • 2.8 litres vegetable stock, (home-made, shop-bought or made with a stock cube)
  • 4 leeks, sliced
  • 4 potatoes, peeled and chopped
  • 75 g stilton cheese
  • black pepper
  • 150 ml single cream
  • chopped parsley, to garnish
  • crusty bread, to serve

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


To Make the best leek & potato you must first fry the leeks with a good quality olive oil, season well with pepper and salt. Use the potato water to make the stock. Mash the potatoes then add the fried leeks and mix well. Now add the stilton mix again and add the cream, when completely mixed add the stock slowly mixing all the time until you get the right consistency. ENJOY!!

JamesB3871 JamesB3871  Posted 04 Mar 2012 10:44 PM

I forgot to rate this. One star only for the worst Leek and Stilton soup recipe I have yet seen.

PaulO33675 PaulO33675  Posted 14 Nov 2011 4:19 PM

2.8 litres of stock? LOL, thats 15 cubes!!

PaulO33675 PaulO33675  Posted 14 Nov 2011 4:13 PM

Too much stock. I used 1.8 litres, worked well. I also added a couple of sticks of celery (chopped in small chinks) and a dash of light soy sauce

Paul7rhg Paul7rhg Posted 21 Aug 2010 10:17 PM

delicious although in my opinion 2.8 litres of stock is far too much so we used about 2, which made the soup lovely and thick Smile would definitely make it again.

LucyO93626 LucyO93626 Posted 14 Jan 2010 8:49 PM

tried this recipe and it was totally ruined by the amount of stock told to use, way to watery, i would use less than 2 litres

suzie1971 suzie1971 Posted 10 Nov 2008 3:06 PM

reduced the qauntities a little, and added a bit of chopped garlic, absolutely delicious.

cheezypeas1 cheezypeas1 Posted 12 Oct 2008 6:34 PM

Changed my mind, the Stilton quantity is fine in the recipe, but 2ltrs of stock is plenty otherwise it?s too watery.

JesterFood JesterFood Posted 23 Sep 2008 6:55 PM

It's ok but pretty watery and I had to double the amount of Stilton to get any flavour. It also made 8 portions rather than 6. Next time I'm going to reduce the stock to 2 litres to help thicken it up.

JesterFood JesterFood Posted 15 Jul 2008 12:59 PM

I have not as yet tried it but intend to in the next few day's it look's so easy and cheap to make.

model maker model maker Posted 07 Jul 2008 3:49 PM

No Stilton here in France so I used Roquefort. Delicious! Thank you!!

tombal tombal Posted 09 Mar 2008 3:00 PM