Riverford Wicked Leeks
Broccoli soup with Stilton recipe image

Print Broccoli soup with Stilton

An essential soup to serve at some point during the Christmas festivities. If you haven't got Stilton try using Gorgonzola. Bacon adds a nice salty crunch to the soup, but just leave out if you're cooking for vegetarians.


  • Oil for frying e.g. sunflower, light olive or rapeseed
  • 2 rashers smoked bacon, cut into thin strips (optional)
  • 1 large onion or leek, chopped
  • 1 large potato, peeled & diced
  • 1 litre vegetable stock
  • 300g broccoli, chopped into pieces (use the florets & stalks)
  • 100g Cropwell Bishop Stilton, crumbled
  • 4 dates, pitted & chopped (optional)
  • Salt & pepper


  1. Heat a little oil in a pan and cook the bacon until crispy.
  2. Remove from the heat and keep to one side. Add a splash more oil if needed and add the onion. Cook on a low heat until softened and translucent, without colouring (about 8-10 minutes).
  3. Add the potato and stock, season and simmer for about 10 minutes.
  4. Add the broccoli and continue to cook for another 5 minutes or so, until tender. Add half of the stilton.
  5. Blend in a food processor until smooth.
  6. Check the seasoning, garnish with the rest of the cheese crumbled over the top, the bacon and dates if using.
want to cook with fresh ingredients? try one of our award winning veg boxes