Leek, Potato and Stilton Soup with Bacon
Serves
4
Total Time
6hrs 30mins
Calories
714
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 c...
- Leek455 gfinely sliced
- Bacon4diced
- Potato340 gdiced
- Stilton cheese55 gcrumbled
- Butter2 tablespoons
- Sunflower oil1 tablespoon
- Milk300 ml
- Heavy cream160 ml
- Stilton cheese85 grind removed, diced
- Vegetable stock900 ml
- Salt & pepperas needed
Ingredients
- 1. Heat butter and sunflower oil to a clean large cast iron skillet
- 2. Add leek, bacon and potato
- 3. Fry until light golden - medium heat
- 4. Add vegetable stock, salt and pepper
- 5. Bring to boil
- 6. Transfer content of large cast iron skillet to slow cooker bowl
- 7. Cook - 5 hr 30 min, low heat
- 8. Stir in milk to the soup
- 9. Add bacon to a clean baking pan
- 10. Broil in broiler until crispy
- 11. Cut into pieces then set aside
- 12. Purée soup with stick blender
- 13. Add heavy cream and stilton cheese to the soup
- 14. Transfer bacon to soup
- 15. Season to taste
- 16. Sprinkle with stilton cheese and serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
