clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Potato Leek Soup with Stilton & Sautéed Pears

This soup is at home at the most elegant dinner party or served in thick mugs alongside crunchy crudités, paté and cheese for a mid-winter lunch. The Stilton gives a salty note, and the sautéed pears provide a sweet counterpoint.



For the Soup

  • 5 tbsp unsalted butter
  • 2 c chopped leeks, white and light green parts only (about 3 medium)
  • 1 c coarsely chopped celery
  • 2 lbs (about 4 medium) red-skin or Yukon gold potatoes, peeled and cut into ½” cubes
  • 4 c chicken stock (preferably homemade)
  • ½ tsp crushed dried or 1 ½ tsp chopped fresh rosemary
  • 10 oz crumbled Stilton or other blue cheese
  • ½ c half-and-half cream
  • kosher salt

For the Garnish

  • 2 Bartlett pears, ripe but not too soft
  • 2 tbsp unsalted butter
  • ½ tsp sugar
  • small rosemary sprigs


  1. Heat butter in a large, heavy pot set over medium heat. When hot, add the leeks and celery and saute, stirring, until softened (about 5 minutes).  Add the cubed potatoes, stock and rosemary.  Bring to a simmer, then reduce heat and simmer uncovered until vegetables are very tender (about 20 to 25 minutes).
  2. Puree using an immersion blender (or in batches if using a blender or food processor).  Set the pot over low heat. Whisk in most of the cheese until it melts, preserving some for garnish.  (Soup can be prepared 1 day ahead.  Cool, cover and refrigerate. Reheat over low heat.)  Whisk in the half-and-half and cook 1 minute longer.  Taste soup and adjust seasonings.
  3. To make the pear garnish, peel, core and halve the pears lengthwise.  Cut each half into ¼” thick slices.  In a medium skillet, heat the butter over medium heat. When hot, add the pear slices and cook until golden brown on the undersides (about 2-3 minutes).  Sprinkle with a little sugar.  Turn and cook until golden brown on the other side (1-2 minutes).
  4. To serve, ladle the soup into six bowls and garnish each serving with two to three pear slices, some crumbled Stilton and a small rosemary sprig
  • Author: Helen Kain


  • Serving Size: 6