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.
Provided by delicious. magazine
Categories Soup recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 207kcals, Fat 14.3g (9.1g saturated), Protein 8.3g, Carbohydrate 11.4g (3.7g sugars)
LEEK, POTATO AND STILTON SOUP
Make and share this Leek, Potato and Stilton Soup recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
- Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
- Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
- Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.
Nutrition Facts : Calories 236.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 204.4, Carbohydrate 34.4, Fiber 4.2, Sugar 3.5, Protein 7.1
LEEK AND STILTON SOUP WITH PORT
Steps:
- In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.
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