Leek & Stilton Cheese Soup

This is proper British comfort in a bowl. Leeks and onion cook low and slow in butter until they’re soft and sweet, then get thickened into a velvety roux-based soup before the Stilton goes in.

Stilton brings a sharp, tangy punch that keeps this from tasting like just another cream soup. A little goes a long way. The cheese melts into the hot base and gets blitzed smooth, so you end up with that distinctive blue cheese flavor woven through every spoonful without any of the crumbly texture.

The roux is the foundation, so don’t rush it. Cook the flour into the butter-leek mixture until there’s no raw flour taste, then add the milk slowly and stir constantly. Lumpy cheese soup is usually a roux that got rushed.

Chef Tips

• Dice the leek small and wash it well. Grit hiding between the layers will ruin the texture even after blending.
• Add the milk in stages, stirring between each addition. This builds a smooth base without lumps.
• Let the soup cool slightly before blending. Hot liquids in a blender can blow the lid off. Seriously.
• A crusty bread roll on the side is a must. This soup begs for something to dunk.

Variations

• Swap Stilton for Roquefort or Gorgonzola if that’s what you have. Any good blue cheese works.
• Add a diced potato with the leeks for a thicker, more filling soup.
• Finish each bowl with a drizzle of truffle oil and cracked black pepper for a fancier presentation.