Leek And Stilton Soup with Port

Ready in 1h

Try this Leek And Stilton Soup with Port recipe, or contribute your own.


1 Bay leaf
2 tb Unsalted butter
1 lg Garlic; minced
1/2 ts Dried thyme; crumbled
1/2 c Finely chopped celery
3 c Chicken broth
Minced fresh chives for
; 1/2 cups)
; of leek, drained
1 c Finely chopped white and
1 c Half-and-half
3 tb Tawny Port; or to taste
6 oz Stilton; crumbled (about 1
1/2 c Finely chopped carrot
2 Russet baking potatoes;

Original recipe makes 1 servings



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. 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. Discard the bay leaf and in a blender puree the soup in batches. Transfer the puree to the cleaned pan and stir in the half-and-half. 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. (Do not let the soup boil.) Serve the soup garnished with the chives. Makes about 6 cups, serving 6. Gourmet December 1992

Alert editor   
Calories Per Serving: 3464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Leek And Stilton Soup with Port. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free