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Potato Leek Soup
Prep Time: 15 minutes
Cooking Time: 2 hours
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
2002 Charles Schleret
More than 6 years
old, this Rieling shows a classic
mature petrol aroma and creamy texture.
2007 Chateau St.
Michelle Riesling, Columbia
but nicely balanced. This value-oriented
selection shows more complexity with food.
pounds Russett potatoes
3-4 leeks, cleaned with leaves removed
8 cups low-sodium vegetable stock
1 1/2 cups shredded sharp cheddar
1 cup cream
1/4 cup flour
1/4 cup sherry
3 tbsp butter
2 tbsps ground nutmeg
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
7.) Season with nutmeg, and add salt and pepper
to taste. To serve, ladle soup into bowls and