Leek and Potato Soup
Perfect for kicking off a special occasion or an elegant dinner, this velvety vegetable bisque is no ordinary leek and potato soup. A generous amount of Stilton and a few slugs of tawny port make this version unusually satisfying and rich.
Servings 6 people
Equipment
- immersion blender alternatively, a regular blender can be used
Ingredients
- 2 cups white and pale green part of leek about 3 small leeks, roughly chopped
- ½ cup celery about 2 medium stalks, roughly chopped
- ½ cup carrot about 2 medium carrots, roughly chopped
- 1 fat clove garlic roughly chopped
- 1 bay leaf
- ½ teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 4 tablespoons unsalted butter
- 2 russet (or Yukon gold) potatoes medium
- 4 cups chicken broth
- ½ cup half and half
- 6 ounces Stilton crumbled
- 3 tablespoons Tawny Port
- kosher salt to taste
- fresh ground black pepper to taste
- 1 bunch fresh chives minced for garnish
Instructions
- Roughly chop the leeks, carrots, celery, and garlic. Peel the potatoes, cut them in half, and slice into thin wedges.
- Melt the butter in a large saucepan over medium heat and add the leek, carrot, celery, garlic, bay leaf, and thyme. Cook over moderate heat, stirring occasionally, for about 5 to 10 minutes.
- Add the potatoes and the broth. Give the pot a good stir, cover it with a lid, and simmer the mixture for about 20 minutes or until the potatoes are very tender.
- Let the mixture stand until it is cool enough to blend. Discard the bay leaf and puree the soup with an immersion blender until it is very smooth.
- Place the blended vegetable mixture back on the stove over medium low heat and stir in the half-and-half.
- When the mixture is heated (but not boiling), stir in the crumbled Stilton until the cheese is melted and smooth.
- Mix in the tawny port and add salt and pepper to taste.
- Serve garnished with fresh chopped chives.