Leek, Potato and Stilton Soup with Bacon

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  • Time icon
    Total Time
    6hrs 30mins
  • Serves icon
  • Calories icon

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 5 Mar 2020


  • Leek icon
  • Bacon icon
    4 (112g)
  • Potato icon
    340g (about 2)
  • Stilton cheese icon
    Stilton cheese
    3¾ tbsp
  • Butter icon
    2 tbsp (28g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Vegetable stock icon
    Vegetable stock
    3.75 cups (900ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Milk icon
    1.25 cups (300ml)
  • Heavy cream icon
    Heavy cream
    ¾ cup (158ml)
  • Stilton cheese icon
    Stilton cheese
    ¼ cup


  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Stick blender
  • kCook icon Grill
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl
  • kCook icon Baking pan - 13 x 9"

Step preview

  1. Add butter and sunflower oil to a clean large cast iron skillet
  2. Heat
  3. Add leek, bacon and potato to the large cast iron skillet
  4. Fry until light golden - medium heat
  5. Add vegetable stock to the large cast iron skillet
  6. Add salt & pepper to the large cast iron skillet carefully
  7. Boil
  8. Transfer content of large cast iron skillet to slow cooker bowl
  9. Cook - 5 hr 30 min, low heat
  10. Stir in milk to the soup
  11. Add bacon to a clean baking pan
  12. Broil until crispy
  13. Cut into pieces then set aside
  14. Purée soup with stick blender
  15. Add heavy cream and stilton cheese to the soup
  16. Transfer bacon to soup
  17. Season to taste
  18. Serve
  19. Sprinkle with stilton cheese
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