Leek, potato and stilton soup
From: Just For Starters
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Leek, potato and stilton soup
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For a warming winter soup try Fiona Wright's easy version of a much-loved classic, served with crusty bread
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Ingredients
- 2.8 litres vegetable stock, (home-made, shop-bought or made with a stock cube)
- 4 Leeks, sliced
- 4 Potatoes, peeled and chopped
- 75g Stilton cheese
- black pepper
- 150ml single cream
- chopped Parsley, to garnish
- crusty bread, to serve
Method
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.
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Latest Comment
View all comments (6)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
reduced the qauntities a little, and added a bit of chopped garlic, absolutely delicious.
Changed my mind, the Stilton quantity is fine in the recipe, but 2ltrs of stock is plenty otherwise it?s too watery.
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.
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.
No Stilton here in France so I used Roquefort. Delicious! Thank you!!