Italian Leek And Stilton Soup – a delicious recipe with leaks, russet baking potatoes, cheese, bacon, oyster, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Saute the whites of 3 large leaks in a bit of butter,and black pepper. When soft, deglaze with a carton of 5chicken stock. Add diced potatoes and let it simmer. In a side pan cook some Panchetta bacon and chopped oyster mushrooms together. After the potatoes are soft add 100 grams of stilton blue cheese and give the whole thing a quick go with the hand mixer so it is mostly blended but still a bit chunky. Add 1/2 liter of heavy cream, panchetta and the mushrooms. Let it simmer for an hour or so. May be reheated easily. Do not add any salt. The oyster mushrooms, bacon, cheese and stock are all salty by them selves.
2
For a deeper flavour and colour add a can of dark beer near the end of the process.
487
kcal
Calories
28
g
Fat
19
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large leaks, 3-4 large russet baking potatoes, 100 grams stilton blue cheese, 6 slices Panchetta bacon, and more.
Yes, Italian Leek And Stilton Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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