Cream Of Leek, Potato & Stilton Recipe

Prepare and sweat vegetables

In a large heavy-bottomed pot, melt the unsalted butter over medium heat. Add the sliced leeks and chopped onion with a pinch of salt and cook, stirring occasionally, until softened and translucent but not browned, about 8–10 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Add potatoes and stock

Add the diced potatoes to the pot and stir to combine with the softened leeks and onion. Pour in the vegetable or chicken stock until the vegetables are just covered. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer.

Simmer

Reduce heat to medium-low and simmer gently until the potatoes are very tender and beginning to break down when pressed with a spoon, about 15–20 minutes. Skim any foam from the surface if needed.

Season

Remove and discard the bay leaf and thyme stems. Season with the measured salt and freshly ground black pepper; adjust to taste.

Blend soup

Working carefully (the soup will be hot), either use an immersion blender directly in the pot or transfer soup in batches to a blender. Purée until smooth and velvety. If using a countertop blender, return the puréed soup to the pot.

Incorporate Stilton and dairy

Over low heat, stir in about two-thirds of the crumbled Stilton so it melts into the warm purée. Add the double cream and milk and stir until fully combined and warmed through. Do not allow to boil. Taste and add the lemon juice to brighten flavors; adjust salt and pepper if needed. If the soup is too thick, thin with up to 120 ml extra milk or stock to reach desired consistency.

Final texture check

If you prefer a slightly chunky texture, reserve a small portion of the cooked potatoes (before blending) or stir in a few roughly mashed potato pieces now. Otherwise leave fully smooth.

Ladle the hot soup into warmed bowls. Sprinkle remaining crumbled Stilton over each bowl so it softens but retains some texture. Garnish with snipped chives, a few chopped toasted walnuts if using, and an optional drizzle of extra-virgin olive oil. Serve immediately with crusty bread or toasted sourdough slices on the side.