Spiced sweet potato and leek soup with stilton
Waitrose and Partners

Spiced sweet potato & leek soup with Stilton

A deliciously warming and colourful winter soup bursting with the flavours of delicate leeks, earthy sweet potato, and rich and salty Stilton.

3 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 Essential Leeks, trimmed
  • 10g Essential Unsalted Dairy Butter
  • 2 tbsp Essential Olive Oil
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 2 garlic cloves, sliced
  • 1 L fresh vegetable stock
  • 3 Essential Sweet Potatoes (about 450g), peeled and chopped into 2cm pieces
  • ½ Essential lemon, juice
  • 50g Stilton


  1. Cut a 4cm length from the white part of one leek and set aside. Roughly slice the rest. Heat the butter and 1 tbsp oil in a large pan, add the spices and roughly sliced leeks and fry for about 10 minutes, until softened. Add the garlic and cook for 1 minute more. Add the stock and sweet potato, season and bring to a simmer. Cook for 10-15 minutes or until the potatoes are tender.

  2. Meanwhile, make some frizzled leeks to garnish. Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Halve the reserved leek, then finely slice lengthways into matchsticks. Add to the hot oil, and move constantly with tongs until golden and crisp. Remove from the pan and drain on kitchen paper. Sprinkle with sea salt and set aside.

  3. Remove the soup from the heat and cool slightly. Transfer to a blender and whizz until smooth (in batches if needed). Return to the pan and reheat gently; check the seasoning and add lemon juice to taste. To serve, divide between 4 warm bowls, crumble over the blue cheese and top with the frizzled leeks.


Typical values per serving when made using specific products in recipe


1,154kJ/ 277kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating