Yorkshire Wensleydale cheese, first produced in the Wensleydale in 1150 by Cistercian monks, is still handcrafted to a time-honoured recipe using milk from local family farms and offers a unique creamy, crumbly and full of flavour taste that cannot be matched by other Wensleydale cheeses made elsewhere around the country.

  • 60mins
  • Easy


  • 450g (1lb) leeks, peeled and sliced
  • 450g (1lb) potatoes, peeled and diced
  • 100g (4oz) butter
  • 225g (8oz) onions, finely chopped
  • 115g (4oz) Wensleydale Blue
  • 150ml (¼ pint) cooking sherry
  • 1.2 ltr (2 pints) stock
  • Salt and pepper
  • Cream and croutons for serving


Melt the butter in a large saucepan, add the onions and cook until soft. Add the leeks and potatoes, stir around in the butter and onions and pour in the sherry.

Dampen a doubled sheet of greaseproof paper well and press down over the vegetables to cover them to keep the steam in. Cover with a lid and simmer on a very low heat for 40-45 minutes. Check occasionally that the contents aren’t burning or drying out.

Add the stock to the vegetables in the pan and crumble in the Wensleydale Blue cheese. Liquidise the soup in batches and pour through a sieve. Reheat very gently, do not allow to boil then taste for seasoning. Add salt and pepper as required. Stir in the cream before serving the Leek Soup and add the croutons.


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