This easy leek and Stilton soup is creamy, comforting, and perfect for a quick lunch or dinner. Made with simple ingredients like leeks, milk, and crumbled Stilton cheese, it’s full of flavor. You can swap the Stilton for any blue cheese you have on hand, and top it with crispy croutons for extra crunch.
Ingredients Needed
- 350g (12 oz) leeks
- 600ml (1 pint) milk
- 2 bay leaves
- A little freshly grated nutmeg
- 75g (3 oz) butter
- 75g (3 oz) plain flour
- 1.2 liters (2 pints) stock (vegetable or chicken)
- Salt and freshly ground black pepper
- 150g (5 oz) Stilton cheese, crumbled
- A little single cream (optional)
- Freshly chopped parsley or chives for garnish
How To Make Leek And Stilton Soup
- Prepare the leeks: Cut the leeks into four long strips, then slice them thinly at an angle. Wash them well and drain.
- Heat the milk: Put the milk in a small pot and warm it over low heat. Add the bay leaves and a little grated nutmeg. Cover and simmer for 10 minutes to let the flavors blend.
- Make the soup base: Melt the butter in a large pan, add the flour, and cook for a minute. Slowly add the strained milk while stirring, then add the stock.
- Cook the soup: Stir in the leeks, season lightly with salt and pepper (the cheese is salty), and bring to a boil. Simmer for a few minutes, then add the crumbled Stilton. Stir and cover, cooking over low heat for 15 minutes until the leeks are soft
- Serve: Taste the soup and adjust the seasoning if needed. If it’s too thick, add more milk or stock. Serve with a little single cream and garnish with fresh parsley or chives.
Recipe Tips
- Pick fresh leeks: Use fresh leeks and wash them well. Make sure no dirt is left inside.
- Simmer the milk: Let the milk simmer with the bay leaves and nutmeg for 10 minutes. This adds flavor.
- Cook on low heat: Keep the heat low so the milk and butter don’t burn, which can ruin the taste.
- Simmer gently: Cook the soup on low heat to avoid burning the milk and butter mixture, which can change the flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leek and Stilton soup cool down to room temperature first. Then, put it in a container with a lid and keep it in the fridge for up to 3 days.
- Freeze: Cool the soup to room temperature, then freeze it in a container. You can freeze it for up to 3 months. To thaw, place it in the fridge and let it defrost overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5 to 10 minutes or until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 207
- Total Fat: 14.3g
- Saturated Fat: 9.1g
- Cholesterol: 50.6mg
- Sodium: 0.8g
- Potassium: 335mg
- Total Carbohydrate: 26g
- Dietary Fiber: 2.2g
- Sugars: 5.4g
- Protein: 11.2g
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Leek And Stilton Soup
Description
This easy leek and Stilton soup is creamy, comforting, and perfect for a quick lunch or dinner. Made with simple ingredients like leeks, milk, and crumbled Stilton cheese, it’s full of flavor. You can swap the Stilton for any blue cheese you have on hand, and top it with crispy croutons for extra crunch.
Ingredients
Instructions
- Prepare the leeks: Cut the leeks into four long strips, then slice them thinly at an angle. Wash them well and drain.
- Heat the milk: Put the milk in a small pot and warm it over low heat. Add the bay leaves and a little grated nutmeg. Cover and simmer for 10 minutes to let the flavors blend.
- Make the soup base: Melt the butter in a large pan, add the flour, and cook for a minute. Slowly add the strained milk while stirring, then add the stock.
- Cook the soup: Stir in the leeks, season lightly with salt and pepper (the cheese is salty), and bring to a boil. Simmer for a few minutes, then add the crumbled Stilton. Stir and cover, cooking over low heat for 15 minutes until the leeks are soft
- Serve: Taste the soup and adjust the seasoning if needed. If it’s too thick, add more milk or stock. Serve with a little single cream and garnish with fresh parsley or chives.
Notes
- Pick fresh leeks: Use fresh leeks and wash them well. Make sure no dirt is left inside.
- Simmer the milk: Let the milk simmer with the bay leaves and nutmeg for 10 minutes. This adds flavor.
- Cook on low heat: Keep the heat low so the milk and butter don’t burn, which can ruin the taste.
- Simmer gently: Cook the soup on low heat to avoid burning the milk and butter mixture, which can change the flavor.
Leek And Stilton Soup