Leek and stilton soup is a creamy and delicious recipe. This winter warmer will soon have you glowing and would make a perfect festive starter but is great all year round too!
Folks I reckon this leek and stilton soup would be a brilliant starter for your Christmas Day meal.
It's not too heavy and filling.
But it's delicious enough to set you up for the rest of your festive feast.
I also think that this tasty cheesy leek soup is a great way to use up any of that leftover stilton.
Because we nearly always have leftover cheese at the end of the season, don't we?
There's definitely been a bit of a downward turn in the temperature here in Glasgow over the last week.
Just before the change we were experiencing a pretty warm November.
I actually wondered if it was appropriate to publish a soup recipe yet!
I no longer have to worry about that.
It's time.
Besides it would be wrong of me not to share such a delicious recipe!
This is a nice and simple soup to prepare too.
There's just 15 minutes of prep and then 30 minutes to cook. Then you'll be tucking into a bowl of delicious soul food.
I've noticed that other similar recipes use single cream to make their soup creamy.
I've used low fat soft cheese instead.
That does the job perfectly and reduces the overall calorie content to just 217 calories per serving!
This leek and stilton soup recipe makes 6 portions, so again that's plenty if you're considering it for Christmas Day
Any leftovers are freezable too. If there are any leftovers........ 😉
Oh and if you enjoyed this then be sure to check out my other cheesy broccoli and stilton soup recipe!
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Leek and Stilton Soup Recipe
Enjoy this soup with some fresh crusty bread. This wholemeal cob loaf recipe would be an ideal choice to accompany!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Leek and Stilton Soup Recipe
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Equipment
Ingredients
- Low fat cooking spray
- 1 stick of celery chopped
- 4 leeks chopped
- 1 large baking potato peeled and diced
- 1 L vegetable stock
- 200 g low fat soft cheese
- 50 g blue stilton cheese broken up
- Salt and freshly ground black pepper
- 1 tablespoon freshly chopped parsley
Instructions
- Spray a large saucepan about 5 times with the low fat cooking spray. Turn the heat on high and when the oil begins to bubble a little, turn the heat down to medium.
- Sauté the celery about 4 – 5 minutes, stirring constantly to avoid any sticking to the saucepan.
- Add the leeks and potato, stir for about 1 minute.
- Add the vegetable stock, bring to the boil and then simmer for approximately 15 – 20 minutes.
- Blitz the soup in a blender or a food processor.
- Return the soup to the pan and bring it back to the boil and then turn down to simmer and then stir in the soft cheese first and then the blue stilton.
- Stir the soup well to ensure all the cheese has melted and there are no lumps. Season to taste, garnish with the parsley and then serve in bowls with fresh crusty bread.
angiesrecipes
So very creamy, warming and delicious!
Neil
You're right Angie. Perfect for a cold winters day! 🙂
Mimi
That is a beautiful soup! Not terribly fond of the blue cheeses, especially if they’re strong, but in this soup I think some would be perfect!
Neil
Thanks Mimi. The cheese I'm using here isn't particularly strong. You could just use any half decent blue cheese. It's really used to give the soup it's taste and texture so I wouldn't use one that's too strong anyway.
Ron
It's certainly soup weather here and that's a good thing. I love holding a mug of drinkable soup setting by the fireplace watching the snow fall. I'm thinking your Leek and Stilton soup will perfect for that. Great idea using the cream cheese. Stilton is a classic Christmas cheese here. Have you ever tried stilton on gingersnaps?
Neil
Thanks Ron. I can't recall ever having had stilton on gingersnaps. I like the thought of that. I'm always looking out for new taste sensations.
Jeff the Chef
I had a leeky stilton once. Fortunately, it was easily cured without invasive surgery. Joking aside, I love that this soup is potato-based, and I love that you've used a cheese blend instead of pure stilton. Sounds like heaven.
Neil
Ha ha, love it Jeff! Yes, this is an excellent soup. A good one for this season I think! 🙂
David @ Spiced
I'm all about an easy, cheesy soup, and the addition of stilton here sounds wonderful! This would indeed be a great soup to serve on Christmas...or perhaps on one of the cold days coming right after Christmas. That's when we like to hunker down with bowls of soup and catch up on the shows we've missed!
Neil
Thanks David! I don't know about cold days AFTER Christmas, it's cold enough here now! I spent ages defrosting the car this morning! 🙂
SHASHI AT SAVORYSPIN
Neil - this soup looks delightfully creamy! My mind's blown to find out that you used low fat soft cheese instead of creamer coconut cream - what a fantastic idea! I need to try adding low fat soft cheese the next time I'm looking to make a creamier soup.
Neil
Using a low fat soft cheese instead of coconut cream means that there's not only a lower amount of calories, but a unique cheesy taste too! Thanks Shashi.
Ben|Havocinthekitchen
When it comes to creamy soup, I will always happily omit any cream but use either some butter or even better - cheese! And I am certainly excited that you've used two kinds of cheese - more cheese is always better 🙂 Combined with leeks and celery, that's super creamy and delicious soup. You've nailed it!
Neil
Glad you like this soup Ben and thanks for the positive comments! This soup is double the cheese sensation! 🙂
GiGi Eats
NIce and simple is my kind of recipe. And um, I adore leeks - so yes, please! Sadly as you know, no cheese for me, but I could try with nutritional yeast and see if I can get that cheesy flavor!! 😉
Neil
Oh yes you could use nutritional yeat GiGi. I'd be interested to know how that works out?