Welsh Leek and Stilton Soup

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 01/11/22
Welsh Leek and Stilton Soup
Dennis Gottlieb/Photolibrary/Getty Images
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
381 Calories
25g Fat
29g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 381
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 72%
Cholesterol 60mg 20%
Sodium 1308mg 57%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 12g
Vitamin C 13mg 67%
Calcium 297mg 23%
Iron 3mg 16%
Potassium 643mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Leek and potato soup is well known and perhaps the most famous of leek soups. How about a little change, though? Keep the leeks and the potato but add a chunk of delicious Stilton cheese to give the soup added depth and flavor. You will be glad you did! 

This a warm and filling soup and though good for a cold winter's day is also too good to keep to just one season. The soup is welcome any time of year when the weather is a little chilly. 

Ingredients

  • 2 ounces (4 tablespoons) unsalted butter

  • 1 tablespoon light olive oil, mild flavor

  • 8 leeks, trimmed, washed and finely chopped in a food processor

  • 2 stalks celery, roughly chopped

  • 1 large baking potato, peeled and diced

  • 3 pints vegetable stock

  • 1/2 cup light cream

  • 8 ounces Stilton cheese, crumbled

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large pan over medium heat, place the butter and olive oil. Carefully melt the butter, taking care not to burn.

  3. Add the finely shredded leeks and the chopped celery and sweat together for about 5 to 7 minutes, or until soft and partially cooked. 

  4. Add the diced potato and the stock.

  5. Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes.

  6. Remove the pan from the heat and allow the soup to cool for 5 minutes. 

  7. Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream, the Stilton and blend again.

  8. Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup for 5 minutes to reduce and thicken it slightly. 

  9. Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek or chopped chives.

  10. Serve with chunky whole grain bread and real butter on the side and enjoy.

Alternatives for the Leek, Stilton, and Potato Soup

  • Stilton hails from three counties in the English Midlands and is a delicious traditional English cheese. It is by far the best cheese for this soup. However, that does not mean you cannot try something different. Swap out the Stilton for blue cheese and crumble it into the soup as described in the recipe. 

  • This recipe calls for vegetable stock. But unless you are serving vegetarians, you can use chicken stock for even more depth of flavor. 

  • The leek is one of the national symbols of Wales, worn on the helmets of warriors to their allegiance to King Dadwaladr of Gwynedd. With a mild onion-like flavor, leeks are used in many favorite Welsh recipes.

This recipe is adapted from one courtesy of British Leeks.

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