Welsh Leek and Stilton Soup
A delightful and easy take on classic Welsh leek and potato soup, enhanced by the addition of Stilton cheese.
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Instructions
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Melt butter and olive oil in a large pan over medium heat.
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Add shredded leeks and chopped celery, sweating them for 5-7 minutes until soft.
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Stir in diced potato and stock, then bring to a simmer, cover, and cook for 30 minutes.
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Cool the soup for 5 minutes off the heat, then blend it in batches with single cream and Stilton until smooth.
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Strain the soup back into the pan, pressing out any lumps, and simmer for 5 minutes to slightly thicken.
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Pour into warmed bowls, garnish with shredded leek or chives, and serve with whole grain bread.