There’s something weirdly nostalgic about celery. It smells like kitchen sinks and winter walks and leftover roast dinners—if that makes sense. Anyway, I made Jamie Oliver Celery And Stilton Soup the other night, and the whole thing felt like a warm exhale. Sharp, creamy, kind of cheeky with the blue cheese doing its usual loud-but-lovable thing. I didn’t expect it to hit me like that. But it did. Inspired by Jamie Oliver, obviously.

Ingredients Needed

• 2 tbsp olive oil—the good kind, not the dusty bottle at the back
• A big bunch of celery, leaves kept (trust me)
• 1 onion, chopped like your life depends on it
• 1 medium floury potato, peeled because we’re not savages
• 750 ml veg stock (hot, comforting, slightly salty)
• 100 ml single cream—it matters, don’t skimp
• 100 g Stilton, crumbled like it just woke up
• 1 tbsp chopped chives
• Salt and pepper to taste, and then a bit more

How To Make Jamie Oliver Celery And Stilton Soup

First, the smell. Heat the oil in a big pot. Toss in the chopped celery (not the leaves), and the onion. It’ll sizzle a bit, but that smell—soft, green, slightly sweet—it kind of hugs your nose. Let it go for 10 minutes. Don’t rush. Let the veg get tender, like they’ve had a long soak in a hot bath.
Now throw in the potato. Roughly chopped, no precision needed. Pour in the stock. It steams up and starts to look like something you’d serve someone you love. Keep it simmering gently, 20 minutes maybe. Test a potato cube—should mash between fingers. No bite.
Stick blender time. Carefully. Start low speed or wear soup. Blend till it’s velvet. Not just smooth—velvet. Warmth and thickness like wrapping a scarf around your stomach.
Now the soul of the thing. Cream. Most of the Stilton. Stir slowly. The cheese won’t disappear—it melts, but it leaves ghosts. Just little salty echoes. Keep the heat gentle, no bubbling madness. Taste. Then taste again.
Pour into bowls. Drop in the leftover Stilton like treasure. Celery leaves? Yes, scatter them. Chives, too. Cracked black pepper. Olive oil drizzle like a last kiss. Eat.

Why I Love This Recipe

It’s not subtle. This soup walks in wearing perfume and probably a leather jacket. I made it when I couldn’t be bothered to cook but couldn’t face another sandwich either. It’s comforting in a bold way. And when someone else eats it with you? They usually go quiet. That good.

Recipe Tips

• Use a floury potato. It breaks down like a love song.
• Too thick, Add stock till it flows like it’s telling you a secret.
• Blending hot soup = chaos. Start slow.
• Don’t let it boil after the cheese goes in. Things get weird.
• A splash of white wine or a pinch of nutmeg might change your life.

How To Store This Jamie Oliver Celery And Stilton Soup

Room Temp: Let it cool till it’s just warm. Not fridge-hot. Not steamy. Just right. Then store it.
In The Fridge: Put it in a container that seals properly—don’t ruin tomorrow’s lunch with fridge funk. Keeps for about four days, maybe more, but trust your nose.
In The Freezer: Freeze in batches. Reheats like a dream if you thaw it in the fridge overnight. Cold block of soup, Nope. Let it defrost gently.
Reheating: Stove’s best. Medium-low heat, stir every so often. Microwave? Cover it but not tight. Watch out for splatters. Oven? Eh, if you must—cover with foil, bake low.

Let’s Answer a Few Questions!

Can I use another cheese?
Yeah. Try Gorgonzola or even Brie if you’re scared of blue. It’ll be different—but still delicious.

Is it vegetarian?
Depends on your cheese and your stock. Read the fine print.

What if I want more veg in it?
Spinach works. A handful of peas. Maybe even a rogue leek.

Do I really need to peel the potatoes?
Yes. Unless you like texture. I don’t. Not here.

What else should I eat with this?
A hunk of warm bread. A pear salad. Or nothing. It’s enough.

Nutrition Facts (per serving)

Calories: 518
Carbs: 4.7 g
Protein: 6.8 g
Fat: 34.1 g
Sugar: 2.1 g
Fibre: 1.1 g
Sodium: 777.6 mg

Try More Recipe:

Jamie Oliver Celery And Stilton Soup

Course: SoupsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

518

kcal

A bold, creamy soup with celery’s clean bite and Stilton’s funky charm. Comforting, surprising, and seriously addictive.

Ingredients

2 tbsp extra-virgin olive oil
1 bunch celery, leaves saved, stalks chopped
1 onion, chopped
1 floury potato, peeled and chopped
750 ml veg stock
100 ml single cream
100 g Stilton cheese
1 tbsp chopped chives
Salt and pepper

Directions

Heat oil in a large pot.
Cook celery and onion until softened.
Add potato and veg stock. Simmer until potato is tender.
Blend the soup until smooth.
Stir in cream and most of the Stilton. Warm gently—don’t boil.
Serve hot, topped with remaining Stilton, chives, celery leaves, black pepper, and a drizzle of olive oil.

Notes

Use a floury potato. It breaks down like a love song.
Too thick,Add stock till it flows like it’s telling you a secret.
Blending hot soup = chaos. Start slow.
Don’t let it boil after the cheese goes in. Things get weird.
A splash of white wine or a pinch of nutmeg might change your life.