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Birds eye view of leek and stilton soup served in a bowl in font of a basket of slices of bread.

Leek and Stilton Soup

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!
Course Lunch
Cuisine British
Keyword leek stilton soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 217kcal
Author Neil


  • 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 tbsp freshly chopped parsley


  • 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.


Calories: 217kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 908mg | Potassium: 339mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1885IU | Vitamin C: 9.3mg | Calcium: 119mg | Iron: 1.7mg