Best Leek Potato And Stilton Soup Recipes

Potato, leek and stilton soup image

Provided by delicious. magazine

Yield Serves 6

Number Of Ingredients 7

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 stilton, rind cut off and crumbled, plus extra to serve

Steps:

Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
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.
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.
Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.

Nutrition Facts : Calories 207kcals, Fat 14.3g (9.1g saturated), Protein 8.3g, Carbohydrate 11.4g (3.7g sugars)

Leek and Stilton Soup with Port image

Yield Makes about 6 cups, serving 6

Number Of Ingredients 13

1 cup finely chopped white and pale green part of leek, washed well and drained
1 large garlic clove, minced
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 russet baking potatoes (about 1 pound)
3 cups chicken broth
1 cup half-and-half
6 ounces Stilton, crumbled (about 1 1/2 cups)
3 tablespoons Tawny Port, or to taste
minced fresh chives for garnish

Steps:

In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.