Another recipe from my favourite book, recipe Williams-Sonoma Soup of the Day. This time it is the Potato and Leek Soup with Blue Cheese from January 28.
This is a great recipe that takes your standard potato-leek soup to the next level. The soup is thick from the starchy potatoes and creamy from the little bit of blue cheese. The leeks give the soup that subtle onion flavour that adds a bit of heat and freshness to the soup. The soup will look absolutely revolting once it is done, discount resembling a Dickensian sludge. But unlike that sludge, treat it is absolutely delicious and worth making again.
Recipe is below the cut – happy munching!
3 Tbsp unsalted butter
6 cups thinly sliced leeks (white and pale green parts)
1 large yellow onion, sliced
5 cups chicken broth
1 lb potatoes, peeled and cut into chunks
3 oz blue cheese, crumbled, plus more for garnish
1 tsp dry mustard
Sweet paprika for garnish
In a large, heavy pot, melt the butter over medium-low heat. Add the leeks and onion and sauté until tender, about 15 minutes. Add 4 cups of the broth, the potatoes and 1 tsp salt. Bring to a boil, reduce the heat to low, cover, and simmer until the potatoe are tender, about 15 min utes. Remove from the heat and let cool slightly.
Working in batches, purée the soup in a blender. Return to the pot and stir in the 3 oz cheese and the mustard. Heat over medium-low heat, then adjust the consistency with the remaining broth. Serve, garnished with cheese and a sprinkle of paprika.