Caerphilly and leek soup

Name: Caerphilly and leek soup
Total time: 40 min
Cuisine: Welsh
Ingredients: 2 tbsp butter; 4 leeks, sliced; 1 onion, chopped; 300g potatoes, peeled and cubed; 900ml vegetable stock; 100g Caerphilly cheese, crumbled; 100ml milk; 1 tbsp fresh chives, chopped

Silky leek soup finished with crumbled Caerphilly for a tangy, creamy Welsh twist.

Nut free

Time40 min
LevelEasy
Costabout £2.01 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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2 tbspbutter
4leekssliced
1onionchopped
300 gpotatoespeeled and cubed
900 mlvegetable stock
100 gCaerphilly cheesecrumbled
100 mlmilk
1 tbspfresh chiveschopped

Method

1
Melt the butter in a large pan over a medium heat. Soften the leeks and onion for 10 minutes without browning.
10 min
2
Add the potatoes and stock. Simmer for 15 minutes until the potato is soft.
15 min
3
Blend the soup until smooth with a stick blender.
4
Stir in the milk and half the cheese over a low heat until melted.
5
Ladle into bowls and top with the remaining cheese and chives.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.