Stilton and Potato Soup with Cheese Croutons
Indulge in the rich, velvety comfort of Stilton and Potato Soup with Cheese Croutons, a hearty dish perfect for cozy nights. This soup features a medley of creamy potatoes blended with tangy Stilton cheese, accented by the delicate flavors of sautéed leeks, garlic, and onion. The addition of milk and double cream creates an irresistibly smooth texture, while vegetable stock adds depth to every spoonful. To take it to the next level, serve this warming bowl with crispy, oven-toasted cheddar croutons made from slices of baguette for a cheesy, golden crunch that perfectly complements the soup’s creaminess. Ready in just 45 minutes, this elegant yet comforting recipe is ideal for a quick family dinner or an impressive starter. Don’t forget the optional chive garnish for a touch of color and freshness!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 small leek, sliced (white and light green parts only)
- 500 grams potatoes, peeled and diced
- 1 liter vegetable stock
- 200 milliliters milk
- 100 milliliters double cream
- 150 grams Stilton cheese, crumbled
- to taste salt
- to taste black pepper
- 1 small baguette, sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 50 grams cheddar cheese, grated
- to taste chopped chives (optional, for garnish)
Instructions
Heat the butter in a large pot over medium heat. Add the chopped onion, garlic, and leek. Sauté for 5-7 minutes until softened but not browned.
Add the diced potatoes to the pot and cook for another 2-3 minutes, stirring to coat them in the butter.
Pour in the vegetable stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook for 15 minutes or until the potatoes are tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Stir in the milk, cream, and crumbled Stilton cheese. Heat gently over low heat until the cheese melts and the soup is creamy. Season with salt and black pepper to taste.
Preheat your oven to 180°C (350°F). Place the baguette slices on a baking tray and drizzle with olive oil on both sides.
Sprinkle the grated cheddar cheese over the baguette slices. Bake for 5-7 minutes, or until the cheese is melted and bubbly and the bread is golden.
Ladle the Stilton and potato soup into bowls. Top each bowl with a couple of cheesy croutons and garnish with chopped chives, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 7495 mg | 326% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 39.3 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1770 mg | 136% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4887 mg | 104% | |
*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.
