Warm up your kitchen and tantalize your taste buds with a bowl of rich and creamy Stilton Leek and Potato Soup! This British classic combines the earthy flavors of leeks and potatoes with the bold, tangy notes of Stilton cheese, creating a comforting dish that's perfect for chilly evenings. With just 40 minutes from prep to table, you can indulge in a gourmet experience without the fuss. Ready to impress your family and friends? Dive into this recipe and discover the secrets to making a soup that’s not just a meal, but a cozy hug in a bowl!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 leeks, chopped
- 4 cups potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup Stilton cheese, crumbled
- 1 onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the leeks, onion, and peel and dice the potatoes. Crumble the Stilton cheese and set it aside.
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and leeks. Sauté for about 5 minutes, or until the vegetables are soft and translucent.
- Add the diced potatoes to the pot and stir well to combine with the onions and leeks. Cook for an additional 2-3 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the vegetable broth, ensuring that the potatoes and vegetables are fully submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest as is.
- Stir in the crumbled Stilton cheese, allowing it to melt into the warm soup. Season with salt and pepper to taste, adjusting according to your preference.
- Let the soup simmer for an additional 5 minutes to meld the flavors together. Stir occasionally to prevent sticking.
- Once ready, remove the pot from heat. Serve the Stilton leek and potato soup hot, garnished with additional crumbled Stilton or fresh herbs if desired.
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh leeks and potatoes. Look for leeks that are firm and have vibrant green tops, and opt for starchy potatoes like Russets for a creamy texture.
- Sauté for Flavor: Don’t rush the sautéing step! Allow the onions and leeks to soften and develop their sweetness before adding the potatoes. This will enhance the overall taste of your soup.
- Adjust Consistency: If you prefer a creamier soup, blend it until smooth. For a heartier texture, blend only half and leave the rest chunky. You can also add a splash of cream for extra richness!
- Season Gradually: When adding salt and pepper, taste as you go. The Stilton cheese is quite salty, so start with a little and adjust to your liking after blending.
- Garnish for Presentation: Elevate your soup by garnishing with extra crumbled Stilton or a sprinkle of fresh herbs like chives or parsley. It adds a pop of color and enhances the flavor!
- Storage Tips: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
- Experiment with Flavors: Feel free to customize the soup by adding other vegetables like carrots or celery, or even a dash of nutmeg for a warm spice note that pairs beautifully with the Stilton.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 25mg
