Leek and Potato Soup Recipe

Leek and Potato Soup Recipe

Leek andPotatoSoup with Stilton

Go for small or medium size leeks; large leeks of more than about an inch in diameter are likely to be tough and woody. Leaf tops should be fresh and green, the root end should be unblemished and yield very slightly to pressure. Buy more than needed, around double by weight to allow for losses due to trimming.

Prep Time ~ 20 mins Cooking Time ~ 25 mins
Approx Cost ~ £3.00 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ You can use port as opposed the wine if you prefer and some of you may like to puree this soup with a hand blender to give a smoother texture


1 chicken stock cube

600ml / 1 pint hot water

100ml / 3 ½ floz white wine

1 medium leek, washed and thinly sliced

1 shallot finely chopped

2 cloves garlic, finely chopped

1 large baking potato, peeled and finely chopped

125g / 4 ½ oz Stilton

125ml / 4floz double cream

Salt and pepper to taste

1 tablespoon chopped parsley


  • Place the stock cube, water and wine in a pan and bring to the boil.
  • Add the leek to the pan with the shallot, garlic and potato. Cover and cook for 10 minutes.
  • Add the Stilton and cook for 4 - 5 minutes to melt the cheese. Add the cream, salt and pepper and blend.
  • Serve the soup hot, sprinkled with parsley.