Include in Print View:

Leek & Potato Soup with Stilton, Port & Sage

Leek & Potato Soup W/Stiliton~ Port~ & Sage L recipe image
This luxurious Leek and Potato Soup is the ultimate comfort food for chilly evenings. The base is a silky puree of tender potatoes and sweet leeks, enriched with heavy cream and aromatic dried sage. For a sophisticated twist, each bowl is finished with a splash of tawny port, crumbled sharp Stilton cheese, and fresh sage leaves. The combination of the earthy vegetables, the pungent blue cheese, and the fruity wine creates a complex and deeply satisfying flavor profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1009.3
Dietary: Gluten-free
Description
This luxurious Leek and Potato Soup is the ultimate comfort food for chilly evenings. The base is a silky puree of tender potatoes and sweet leeks, enriched with heavy cream and aromatic dried sage. For a sophisticated twist, each bowl is finished with a splash of tawny port, crumbled sharp Stilton cheese, and fresh sage leaves. The combination of the earthy vegetables, the pungent blue cheese, and the fruity wine creates a complex and deeply satisfying flavor profile.
Ingredients
  • 1/4 cup Butter
  • 2 Leek,white part,chop
  • 1 Onion,chop
  • 1 Garlic Clove,mince
  • 3 cup Chicken stock
  • 1 1/2 pound Potato,boiling,peel,dice
  • 1 1/2 cup Heavy cream
  • 1 teaspoon Sage,dried
  • 1/2 teaspoon Salt
  • 1/4 teaspoon White pepper
  • 1/4 cup Tawny port
  • 1/4 pound Stilton cheese, crumbled
  • 2 tablespoons Fresh sage, chopped
Directions
  1. 1
    Melt butter in a large pot over low heat.
  2. 2
    Add chopped leeks, onion, and minced garlic to the pot.
  3. 3
    Cover the pot with buttered wax paper and a lid to trap steam.
  4. 4
    Cook for 15 to 20 minutes, stirring occasionally, until the onions are soft and translucent.
  5. 5
    Add chicken stock and diced potatoes to the pot.
  6. 6
    Simmer, covered, for 15 minutes or until the potatoes are tender and easily pierced with a fork.
  7. 7
    Carefully transfer the mixture to a blender or food processor and puree until smooth.
  8. 8
    Return the pureed soup to the pot over low heat.
  9. 9
    Stir in heavy cream, dried sage, salt, and white pepper.
  10. 10
    Reheat gently without boiling, stirring until well combined.
  11. 11
    Ladle the hot soup into serving bowls.
  12. 12
    Top each bowl with a splash of tawny port, crumbled Stilton cheese, and fresh chopped sage.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1009.3kcal
% Daily Value *
Total Fat 66.5g103%
Saturated Fat 33.4g167%
Cholesterol 291.5mg98%
Sodium 2720.1mg114%
Total Carbohydrate 39.0g13%
Dietary Fiber 5.1g21%
Sugars 6.1g
Protein 55.0g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the soup is slightly cooled before blending to avoid steam buildup in the blender lid. Blend in small batches if necessary.

For a vegetarian version, substitute chicken stock with vegetable stock.

Stilton can be substituted with Gorgonzola or Roquefort for a similar sharp blue cheese flavor.

Tawny port adds a fruity sweetness that complements the sage; if unavailable, Marsala wine or a sweet sherry can be used as an alternative.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or stock if the soup has thickened too much.

Keywords: leek, potato, soup, stilton, port, sage, cream, comfort food, vegetarian, winter, cheese, pureed, warm, dinner, easy, vegetable, herb, rich, smooth
Read it online: https://www.chefs-mate.com/recipe/leek-potato-soup-w-stiliton-port-sage-l/