• 1 vegetable stock cube
  • 500 g Maris Piper potatoes, diced
  • 2 leeks, trimmed and finely chopped
  • 1 head broccoli, cut into small florets, and the stalk cut into cubes
  • 0.25 crusty white stick
  • 60 g mature white cheese, sliced
  • 80 g blue Stilton
  • 1 tbsp olive oil
  • 20 g butter


  1. 1

    In a large jug, make up 1.3 litres of vegetable stock using the stock cube.

  2. 2

    Heat the oil in a large pan and add the butter, leeks and potatoes. Cook over a medium heat for 10 minutes, then pour in the stock and bring to the boil. Add the chopped broccoli then cover and simmer for 15 minutes.

  3. 3

    Meanwhile, slice the bread into 8 rounds; place under a hot grill until golden. Toast the other side of the bread, top with the white cheese and grill until bubbling.

  4. 4

    Crumble the stilton into the soup then blend (in batches) in a food processor until smooth. Pour into 4 bowls, top each with 2 cheesy croutons and season with black pepper.


    Cook’s tip: This soup is ideal for freezing – leave to cool completely before freezing and defrost overnight before reheating.

Nutritional Details

Each serving provides
  • Energy 1696kj 405kcal 20%
  • Fat 18.4g 26%
  • Saturates 9.4g 47%
  • Sugars 4.7g 5%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 255kj/61kcal

Each serving provides

36.2g carbohydrate 7.2g fibre 20.1g protein

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