Imagine a soup so luxurious it transforms an ordinary evening into a gourmet experience. This isn't just any soup—it's a British-inspired masterpiece that combines the earthy sweetness of leeks, the creamy richness of potatoes, and the bold, tangy punch of Stilton cheese. With a splash of port wine and a whisper of fresh sage, this recipe elevates comfort food to an art form that will have your family and guests begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 leeks, cleaned and sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup Stilton cheese, crumbled
- 1/4 cup port wine
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any trapped dirt, then slice into thin half-moons.
- Peel and dice the potatoes into uniform 1/2-inch cubes to ensure even cooking, and set aside.
- In a large heavy-bottomed soup pot, heat olive oil over medium heat until shimmering but not smoking.
- Add chopped onions and sliced leeks, sautéing gently until they become soft and translucent, approximately 5-7 minutes, stirring occasionally to prevent browning.
- Add diced potatoes to the pot and continue cooking for an additional 3-4 minutes, allowing the potatoes to slightly caramelize and absorb the vegetable flavors.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer, and cook uncovered for 15-20 minutes or until potatoes are tender when pierced with a fork.
- Using an immersion blender or standard blender, carefully purée the soup until smooth and creamy, leaving some small potato chunks for texture if desired.
- Stir in the port wine, which will add depth and a subtle sweetness to the soup's flavor profile.
- Fold in the crumbled Stilton cheese, allowing it to melt slightly and create rich, tangy undertones.
- Sprinkle chopped fresh sage into the soup, stirring gently to distribute the herb's aromatic qualities.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Ladle the hot soup into warmed bowls and optionally garnish with additional crumbled Stilton and a few sage leaves for presentation.
Tips
- Cleaning Leeks is Crucial: Take extra time to thoroughly rinse leeks between their layers to remove all hidden dirt. The white and light green parts are most tender and flavorful.
- Potato Precision: Cut potatoes into uniform cubes to ensure even cooking. This helps create a consistently smooth texture when blending.
- Blending Technique: If using a standard blender, blend in batches and remove the center lid piece to allow steam to escape, preventing a potential soup explosion.
- Cheese Temperature Matters: Add Stilton when the soup is slightly cooled to prevent separating and maintain its rich, creamy texture.
- Port Wine Pro Tip: Add the port wine near the end of cooking to preserve its complex flavor profile and prevent alcohol burn-off.
- Garnish for Glamour: A few extra crumbles of Stilton and fresh sage leaves on top can transform your soup from delicious to restaurant-worthy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
