Potato and Leek Soup with Crumbled Blue Cheese

Potato and Leek Soup with Crumbled Blue Cheese
 
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This recipe was uploaded
by chocolateshavin

 
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Ingredients

Ingredients
Method
 
  • Recipe (for 6)
  • 2 ounces of pancetta, roughly chopped
  • 1/2 white onion, diced
  • 2 cloves of garlic, crushed
  • 3 leeks, chopped (use white and light green parts only)
  • 2 bay leaves
  • 2 cups of chicken stock
  • Water
  • 1 pound of diced Yukon Gold potatoes (about 8 small potatoes)
  • Salt and freshly ground pepper
  • 1/4 cup of crumbled blue cheese of your choice
  • Chives, to garnish
From http://www.chocolateshavings.ca In a stockpot, add the pancetta on medium heat and cook until some of fat renders (about 3 minutes). Add the onion and stir to coat the fat. Add a drizzle of oil if needed. Cook until the onions are soft and translucent. Add the garlic. Chop the leeks. Saute for 2 minutes. Add the diced potatoes and cook for another minute. Season lightly with salt and pepper. Add the chicken stock. The liquid should just cover the potatoes and leeks. Add water to cover if there isn't enough stock to do so. Add the bay leaves. Bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Taste, and adjust seasoning with salt and pepper. Remove the bay leaves and blend with an immersion blender until the soup is smooth. Add a touch of water if the soup is too thick for your taste. Strain the soup to remove any lumps and strands of leek. Serve warm with crumbled blue cheese and garnish with chives. Enjoy!

Potato and Leek Soup with Crumbled Blue Cheese

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This recipe was uploaded by chocolateshavin

 
 

Method


From http://www.chocolateshavings.ca In a stockpot, add the pancetta on medium heat and cook until some of fat renders (about 3 minutes). Add the onion and stir to coat the fat. Add a drizzle of oil if needed. Cook until the onions are soft and translucent. Add the garlic. Chop the leeks. Saute for 2 minutes. Add the diced potatoes and cook for another minute. Season lightly with salt and pepper. Add the chicken stock. The liquid should just cover the potatoes and leeks. Add water to cover if there isn't enough stock to do so. Add the bay leaves. Bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Taste, and adjust seasoning with salt and pepper. Remove the bay leaves and blend with an immersion blender until the soup is smooth. Add a touch of water if the soup is too thick for your taste. Strain the soup to remove any lumps and strands of leek. Serve warm with crumbled blue cheese and garnish with chives. Enjoy!
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