Monday, October 8, 2012

Meatless Monday: Cheesy Potato Leek Soup

I'm introducing you to one of my very favorite Fall soups. I found it in a Family Circle magainze I purchased a few years back, and it just sounded comforting and perfect for a crisp Fall night. And you know what? It absolutely is! It's creamy and packed full of flavor! Each ingredient stands on it's own. The leek, onion, potatoes, nutmeg and cayenne are all there and the flavors compliment each other perfectly.

This soup is also really easy to throw together, you sweat the onions and leeks together, then throw everything else in the pot and let it simmer, then puree when finished. Easy peasy! If you want to have a perfect, meatless, Fall meal, this is a winner!


Cheesy Potato Leek Soup from Family Circle

2  tablespoons unsalted butter
2  large leeks (about 1 pound), white and part of green sliced
1  small onion, chopped
1-1/2  pounds all-purpose potatoes, peeled and cut into 1-inch pieces
2  chicken bouillon cubes (4 grams each), such as Maggi brand
1/4  teaspoon salt
1/8  teaspoon ground nutmeg
1/8  teaspoon cayenne pepper
1  cup shredded sharp cheddar cheese
Chives, for garnish (optional)


In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.

Add potatoes, bouillon, salt, nutmeg, cayenne pepper and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.

Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted

Garnish with chives, if desired, and serve.


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