Welsh Leek and Stilton Soup

1. Gather the ingredients.

2. In a large pan over medium heat, place the butter and olive oil. Carefully melt the butter, taking care not to burn.

3. Add the finely shredded leeks and the chopped celery and sweat together for about 5 to 7 minutes, or until soft and partially cooked. 

4. Add the diced potato and the stock.

5. Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes.

6. Remove the pan from the heat and allow the soup to cool for 5 minutes. 

7. Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream, the Stilton and blend again.

8. Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup for 5 minutes to reduce and thicken it slightly. 

9. Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek or chopped chives.

10. Serve with chunky whole grain bread and real butter on the side and enjoy.

Alternatives for the Leek, Stilton, and Potato Soup

• Stilton hails from three counties in the English Midlands and is a delicious traditional English cheese. It is by far the best cheese for this soup. However, that does not mean you cannot try something different. Swap out the Stilton for blue cheese and crumble it into the soup as described in the recipe. 

• This recipe calls for vegetable stock. But unless you are serving vegetarians, you can use chicken stock for even more depth of flavor. 

• The leek is one of the national symbols of Wales, worn on the helmets of warriors to their allegiance to King Dadwaladr of Gwynedd. With a mild onion-like flavor, leeks are used in many favorite Welsh recipes.

This recipe is adapted from one courtesy of British Leeks.