Leek, Potato and Stilton Soup with Bacon
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 6hrs 30mins
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- Serves
- 4
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- Calories
- 711
Classic Leek and Potato Soup is taken to a new and delicious level with the addition of rich, salty Stilton and crispy bacon on top. If you can't get your hands on Stilton, feel free to use your favorite blue cheese. And simply leave out the bacon for a vegetarian version!
recipe updated 25 Sep 2020
Ingredients
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- Leek
- 455 g
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- Bacon
- 4
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- Potato
- 340 g
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- Stilton cheese
- 55 g
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- Butter
- 2 tablespoons
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- Sunflower oil
- 1 tablespoon
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- Vegetable stock
- 900 ml
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- Salt & pepper
- as needed
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- Milk
- 300 ml
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- Heavy cream
- 160 ml
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- Stilton cheese
- 85 g
Tools
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Stove
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Skillet pan
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Stick blender
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Large cast iron skillet
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Slow cooker bowl
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Baking pan - 13 x 9"
Step preview
- Add butter and sunflower oil to a clean large cast iron skillet
- Heat
- Add leek, bacon and potato to the large cast iron skillet
- Fry until light golden - medium heat
- Add vegetable stock to the large cast iron skillet
- Add salt & pepper to the large cast iron skillet carefully
- Boil
- Transfer content of large cast iron skillet to slow cooker bowl
- Cook - 5 hr 30 min, low heat
- Stir in milk to the soup
- Add bacon to a clean baking pan
- Broil in grill until crispy
- Cut into pieces then set aside
- Purée soup with stick blender
- Add heavy cream and stilton cheese to the soup
- Transfer bacon to soup
- Season to taste
- Serve
- Sprinkle with stilton cheese