Sweet potato, leek and stilton soup

Sweet potato, leek and stilton soup


  • 3 sweet potatoes (about 450g)
  • 3 leeks
  • 10g unsalted butter
  • 2 tbsp rapeseed oil
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 3 garlic cloves, sliced
  • 1 ltr veg stock or hot water
  • Half a lemon, juiced
  • 50g stilton or gruyere cheese


  1. Preheat oven to 200°C/fan 180°C/390°F/gas 6
  2. Peel and chop sweet potato into largish cubes, place on a lined baking tray and roast for 20 minutes or till tender and cooked through.
  3. Cut a 4cm length from the white part of one leek, then cut into matchstick strips and set aside. Slice remaining leeks.
  4. Heat the butter and one tbsp of oil in a large sauté pan and fry the remaining leeks and spices for roughly 10 minutes. Add the garlic and fry for a further minute.
  5. Heat a small pan, add the remaining oil and fry the reserved leeks until golden and drain on kitchen paper.
  6. Once the potatoes are done, add to the leeks and stir in the stock and leave to simmer for about five minutes.
  7. Transfer to a blender and whizz till smooth. Return to the pan and reheat slightly.
  8. To serve, divide soup between warm bowls, add a dribble of lemon juice to each bowl of soup, a crumble of cheese and finish with fried leek strips.

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