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Cream of Stilton and Bacon Soup
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Total Time: 50 mins

Active Time:

Makes: 6 servings

A creamy, unexpected combination.


  1. 1Boil or steam the potatoes.
  2. 2Drain, then transfer to a pan with the milk and blend. Broil the bacon lightly.
  3. 3Crumble the Stilton over the potatoes and gently stir it in. When the cheese has melted, add the cream and the salt and pepper. Bring to a boil, then remove from the heat.
  4. 4Cut the bacon into small pieces and place in the bottom of the bowls or in the soup tureen. Serve immediately.

Tip: You can use any other blue cheese instead of the Stilton. Before serving, add a dash of sherry or port.

Beverage pairing: Belhaven Wee Heavy, Scotland. A soup with such richness and smokiness (from the bacon) wants to be complemented, but also cut by the beverage. A good, malty, complex ale will temper the soup while also supporting it. This beer has the intensity and native richness to work with the Stilton, as well as a nice roasted quality to match the bacon.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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