Creamy Leek and Potato Soup with Stilton Cheese

Creamy Leek Soup with Stilton

Comfort food for a fall or winter day. I love the contrast of the smooth creamy soup and the strong cheese. I’ve served this in a full bowl as a first course and in mini tasting bowls with short homemade breadsticks as an appy.

Makes 8 servings.

Ingredients

  • 4 Tbsp. olive oil
  • 4 medium leeks, trimmed and sliced, white part only
  • 2 garlic cloves, sliced
  • 6 tbsp. flour
  • 8 cups chicken or vegetable stock
  • 2 medium baking potatoes, peeled and cubed
  • 1 tsp. dried thyme (or 1 Tbsp. fresh thyme)
  • 1/2 cup whipping cream
  • 1/2 cup crumbled Stilton cheese

Directions

  1. Heat the oil in a deep pot over medium heat. Sweat the leeks and garlic, about 4-5 minutes. You do not want them to brown.
  2. Mix in flour until well combined. Slowly stir in the stock, then add the potatoes and the thyme. Bring to a simmer and cook until leeks and potatoes are very tender, about 20 minutes.
  3. Puree in batches in a food processor, then return to the pot. You can refrigerate it at this point if you are making it the day ahead. Bring back to a simmer then whisk in the cream. Season with salt and pepper.
  4. Sprinkle cheese and snipped chives on top before serving.

Leek and Potato Soup with Blue Cheese

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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One Response to Creamy Leek and Potato Soup with Stilton Cheese

  1. Pingback: Chanterelle Mushroom Soup | joinmefordinner

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