Leek and Stilton Soup with Port Recipe

Name: Leek and Stilton Soup with Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped white and pale green part of leek, washed well and drained; 1 large garlic clove, minced; 1/2 cup finely chopped celery; 1/2 cup finely chopped carrot; 1 bay leaf; 1/2 teaspoon dried thyme, crumbled; 2 tablespoons unsalted butter; 2 russet baking potatoes (about 1 pound); 3 cups chicken broth; 1 cup half-and-half; 6 ounces Stilton, crumbled (about 1 1/2 cups); 3 tablespoons Tawny Port, or to taste; minced fresh chives for garnish

Servings: persons

1 cup finely chopped white and pale green part of leek, washed well and drained
1 large garlic clove, minced
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 russet baking potatoes (about 1 pound)
3 cups chicken broth
1 cup half-and-half
6 ounces Stilton, crumbled (about 1 1/2 cups)
3 tablespoons Tawny Port, or to taste
minced fresh chives for garnish

1
In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened.
2
Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender.
3
Discard the bay leaf and in a blender puree the soup in batches.
4
Transfer the puree to the cleaned pan and stir in the half-and-half.
5
Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste.
6
(Do not let the soup boil.)
7
Serve the soup garnished with the chives.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup finely chopped white and pale green part of leek, washed well and drained, 1 large garlic clove, minced, 1/2 cup finely chopped celery, 1/2 cup finely chopped carrot, and more.

Yes, Leek and Stilton Soup with Port 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.

That's it — enjoy your meal!

Leek and Stilton Soup with Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions