Creamy Celery Stilton Blend

I used to think celery was only good for adding crunch to salads until a friend served me this soup on a drizzly November afternoon. The way the sharp Stilton melted into the mild, earthy celery completely changed my mind. It was rich without being heavy, elegant without any fuss. I asked for the recipe before I'd even finished my bowl.

The first time I made this for my mum, she was skeptical about the cheese, but after one taste she went quiet in that way she does when something surprises her. She had two bowls and took home the leftovers. Now she asks me to make it every time she visits in winter.

Ingredients

• Onion and leek: They build a sweet, mellow base that balances the sharpness of the Stilton without competing with the celery.
• Garlic: Just one clove is enough to add warmth without overpowering the delicate flavors.
• Celery: Use the freshest stalks you can find and don't skimp, the flavor depends on it.
• Potato: It adds body and makes the soup silky when blended, almost like cream without the extra dairy.
• Vegetable stock: A good quality stock makes all the difference, homemade is ideal but a decent shop bought one works beautifully.
• Whole milk and double cream: They soften the Stilton and give the soup that velvety, luxurious texture.
• Stilton cheese: The star of the show, crumbly and tangy, it melts into the soup and transforms everything.
• Butter: Unsalted is best so you can control the seasoning as you go.
• Nutmeg: A tiny pinch lifts the whole dish, but don't overdo it or it will take over.
• Fresh herbs: Chives or parsley add a bright, fresh contrast to the richness when you serve.

Instructions

Soften the aromatics:

Melt the butter in a large saucepan over medium heat and add the onion, leek, and garlic. Let them sizzle gently for about 5 minutes, stirring now and then, until they're soft and fragrant but not browned.

Cook the celery and potato:

Stir in the celery and potato, coating them in the buttery onion mixture. Let everything cook together for another 5 minutes so the flavors start to mingle.

Simmer until tender:

Pour in the vegetable stock and bring it to a gentle boil. Lower the heat, cover the pan, and let it simmer for 20 minutes until the celery and potato are completely soft.

Blend with milk and cheese:

Take the pan off the heat and stir in the milk and crumbled Stilton. Blend everything until it's smooth and creamy, either with a hand blender or in batches in a countertop blender.

Finish and season:

Return the soup to the pan and stir in the double cream and a pinch of nutmeg. Taste and add salt and pepper as needed, then heat gently until it's hot but not boiling.

Serve and garnish:

Ladle the soup into warm bowls and top with extra crumbled Stilton and a scattering of chopped chives or parsley.

Save

There's something about the smell of this soup simmering on the stove that makes the whole kitchen feel warmer. It's become my go to when I want to cook something that feels like a hug in a bowl, especially when the weather turns grey and cold.

Choosing Your Stilton

Not all Stilton is created equal. Look for a creamy, crumbly piece with blue veins running through it, not one that's dry or overly pungent. A younger Stilton will be milder and melt more smoothly, while an aged one will give you a stronger, sharper flavor. I usually go somewhere in the middle.

Making It Your Own

If you want a lighter version, swap the whole milk for semi skimmed and leave out the cream, it'll still be creamy from the potato and cheese. I've also tried adding a peeled, diced apple along with the celery for a hint of sweetness, and it worked beautifully. Some people like a splash of white wine in with the stock, which adds a lovely brightness.

Serving Suggestions

This soup is perfect as a starter for a dinner party or a light lunch with crusty bread and butter. I love it with a thick slice of sourdough or a warm baguette for dipping.

• Pair it with a crisp Sauvignon Blanc or a dry cider.
• Serve alongside a simple green salad dressed with lemon and olive oil.
• Leftovers keep well in the fridge for up to three days and taste even better the next day.

Save

Once you've made this soup, you'll understand why celery deserves more respect. It's comforting, elegant, and full of character, just like the best British cooking should be.

Recipe FAQ

→ What gives the soup its creamy texture?

The creamy texture comes from blending the cooked celery and potato with milk, double cream, and tangy Stilton cheese.

→ Can I substitute Stilton cheese?

Yes, other blue cheeses can be used, but Stilton provides a distinct tangy flavor that balances the celery well.

→ How long does the cooking process take?

Preparation takes about 15 minutes, with 30 minutes of cooking, totaling 45 minutes.

→ What’s the best way to achieve a smooth texture?

Use a hand blender or countertop blender to puree the soup until completely smooth and velvety.

→ Are there any suggested garnishes?

Extra crumbled Stilton and freshly chopped herbs like chives or parsley add color and flavor as garnish.