Blue Stilton Soup
Indulge in the creamy decadence of Blue Stilton Soup, a rich and velvety dish that showcases the bold flavors of one of the finest British cheeses. This comforting recipe begins with a base of sautéed onion and leek, perfectly complemented by tender potatoes and a smooth blend of vegetable stock and whole milk. The star ingredient, crumbled Blue Stilton cheese, melts seamlessly into the soup, adding its signature tangy depth and luxurious texture. Finished with a drizzle of heavy cream and a sprinkle of fresh chives, this hearty soup is as elegant as it is satisfying. Serve it hot with crusty bread for a cozy starter or a light meal that’s guaranteed to impress. Perfect for cheese lovers, this recipe is a must-try for anyone seeking a gourmet experience at home.
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Recipe Information
Ingredients
- 50 grams unsalted butter
- 1 medium (finely chopped) onion
- 1 medium (finely sliced, white and light green parts only) leek
- 2 medium (peeled and diced) potatoes
- 750 milliliters vegetable stock
- 250 milliliters whole milk
- 150 grams (crumbled) Blue Stilton cheese
- 100 milliliters heavy cream
- to taste salt
- to taste black pepper
- 2 tablespoons (finely chopped, for garnish) fresh chives
- optional (to serve) crusty bread
Instructions
Melt the butter in a large pot over medium heat.
Add the finely chopped onion and sliced leek to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften but do not brown.
Add the diced potatoes to the pot and stir well to coat with the butter.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
Stir in the milk and return the pot to low heat. Cook for 5 minutes, stirring occasionally, to heat through.
Add the crumbled Blue Stilton cheese to the pot, stirring gently until it melts into the soup.
Pour in the heavy cream and stir to combine. Taste and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with finely chopped chives. Serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 341 mg | 26% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
