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Potato, leek and stilton soup

Why not try this warm, filling and easy-to-make potato, leek and stilton soup recipe for days when you’re feeling the cold.

Why not try this warm, filling and easy-to-make potato, leek and stilton soup recipe for days when you’re feeling the cold.

Ingredients

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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: per serving

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Cheryl Wilson says:

5th Oct 2015 at 3:35 pm

Hello, Could someone let me know if you can freeze this soup please? I like to make big batches of soup for my lunches in the week or the following week even. Thank you.

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1. Delicious Admin says:
  
  6th Oct 2015 at 3:39 pm
  
  Hi Cheryl, yes of course you can freeze the soup. Just make up to step 4, let cool, then freeze in an air-tight container and use within three months.