Easy Gourmet Recipes & Food Wine Pairings

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Easy Gourmet Vegetarian Recipes

Potato Leek Soup Recipe
with Cheddar Cheese

Cheddar Potato Leek Soup Recipe & Wine Pairing

Prep Time: 15 minutes
Cooking Time: 2 hours
Serves: 8

Our Potato Leek Soup with Cheddar Cheese is a wonderful recipe to warm up with during Winter. In this version, leeks add a subtle flavor and cheddar cheese a touch of tang. This can also be made as a non-Vegetarian dish by using chicken stock and adding a chopped bacon garnish.

For the wine pairing, the two key components to consider are the saltiness of the dish and the rich texture. An off-dry Riesling is a great choice to counterbalance both. Our "Splurge" choice is a very special wine - and proves how well many white wines can age. Our "Steal" is a delicious, affordable selection that will be delicious paired with many dishes.

Wine Pairing

2002 Charles Schleret Riesling, Herrenweg, Alsace 
More than 6 years old, this Rieling shows a classic mature petrol aroma and creamy texture. ($25) 

2007 Chateau St. Michelle Riesling, Columbia Valley 
Slightly sweeter but nicely balanced. This value-oriented selection shows more complexity with food. ($9)

Cheddar Potato Soup Ingredients:

3 pounds Russett potatoes
3-4 leeks, cleaned with leaves removed
8 cups low-sodium vegetable stock
1 1/2 cups shredded sharp cheddar cheese
1 cup cream
1/4 cup flour
1/4 cup sherry
3 tbsp butter
2 tbsps ground nutmeg

Cheddar Potato Soup Cooking Instructions:

1.) Peel and halve potatoes. Coarsely chop leeks. Grate cheese.

2.) In a large stockpot, melt butter over medium-high heat. Add leeks and stir regularly for 5 minutes or until they become soft.

3.) Add potatoes and stock and bring to a simmer. Let simmer for 1 1/2 hours.

4.) After simmering, add cream and sherry to the soup, then mix in a blender or in the pot using a handblender until smooth.

5.) Dredge grated cheese in flour and add to pot, stirring until melted in.

6.) Cook at a low boil, uncovered, for another 1/2 hour to allow mixture to cook down and thicken slightly.

7.) Season with nutmeg, and add salt and pepper to taste. To serve, ladle soup into bowls and garnish.

Next Recipe:  Soupe au Pistou




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