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Leek and cheese soup recipe

Leek and cheese soup recipe

176 ratings

Mature Cheddar and Stilton adds a comforting creaminess to this indulgent cheesy leek soup recipe. It's topped with bacon, croutons and crispy leek pieces for added crunch. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 461 calories / serving
  • Freezable

Ingredients

  • 1kg leeks
  • 2 tbsp olive oil
  • 1 reduced-salt vegetable stock cube, made up to 800ml
  • 4 slices crusty bread
  • 120g streaky bacon, cut into 2cm pieces (optional)
  • 2 garlic cloves, crushed
  • 2 tsp cornflour
  • 100ml single cream
  • 1 tbsp wholegrain mustard​
  • 100g mature Cheddar, grated
  • 75g Stilton, crumbled (or use more Cheddar)
  • ⅛ tsp freshly grated or ground nutmeg
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1925kj
    461kcal     23%

  • Fat

    30g 43%

  • Saturates

    14g 72%

  • Sugars

    7g 8%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 28.5g Protein 19.2g Fibre 0.9g

Method

  1. Discard any damaged dark green leek leaves (or see tip, above right). Cut the rest into 1-2cm squares. Rinse well in a sieve, drain and set aside. Cut the white/light green parts of the leek lengthways, then slice into 1cm strips.
  2. Heat 1 tbsp oil in a large, lidded saucepan over a medium heat. Add the lighter parts of the leeks, seasonwith a little salt and cook for 10 mins until well softened. Reduce the heat to low, add 400ml stock, then cover and simmer for 20 mins.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the bread into 2cm cubes, tip into a mixing bowl and toss with 2 tbsp water. If using, put the bacon pieces on a baking tray; bake for 5 mins. Add the bread and dark green leek parts, drizzle with the remaining oil and stir to coat. Bake for 15 mins, stirring a few times, until everything is crisp.
  4. Stir the garlic into the leek pan and cook, uncovered, for 5 mins. Mix the cornflour with 1 tbsp cold water and add to the pan with the rest of the stock. Bring to a simmer and cook for 5 mins to thicken. Reduce the heat to low and stir in the cream, mustard, cheese and nutmeg; season. Simmer for 2 mins, then divide between 4 bowls. Top with the bacon and leek croutons.

Tip: Store the soup and croutons separately in airtight containers in the fridge for up to 3 days.

Tip: Use leftover leek greens to make a bouquet garni, a seasoning packet for stocks and sauces that is removed before eating. Wrap rosemary, sage, thyme and bay leaves in a large piece of leek green: tie shut with non-plastic thread or twine. Simmer in stocks and soups, then discard once the flavours have been released. Leek greens can also be added to savoury crumbles, stir-fried and hashes, or sautéed and stirred through pasta.

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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