Tuesday, April 7, 2015
Cheesy Potato Leek Soup
This is a recipe that I originally posted back in February at one of my other blogs. This soup was so good and I'm extremely happy that I actually have leeks in the fridge right now and can make it again!
I made this Cheesy Potato and Leek Soup using up some of the ingredients that I used to make our Epcot food from around the world, so there are actually quite a few ingredients. You could change out or omit ingredients if you had to. And of course I forgot to get a good picture. Quirky hubby said I should just take a picture of the empty pot! LOL It's almost all gone.
Here's my not-so-great picture. All out of focus and stuff. . .
2 Tbsp. butter
2 leeks, white and light green parts only, sliced
1 medium onion, diced
4 cloves of garlic, pressed or minced
4 Russet potatoes, diced
32 oz. chicken broth
1/4 cup red wine
1 Tbsp. Worcestershire sauce
4 sprigs Thyme, leaves only
almost 1/2 cup light sour cream
1/2 cup half & half
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
4 green onions, snipped
fresh parsley, snipped
Cook the onion and leeks until they are soft and browned.
Add the minced garlic.
Then add the potatoes, chicken broth, Worcestershire sauce, red wine and thyme.
Bring to a boil and then lower heat to low and simmer for 25 minutes.
Turn heat off and use an immersion blender to blend most of the way. It's okay to leave some chunks.
Once blended, add the sour cream,
(this is what I meant by almost half cup)
half & half and cheese.
Stir until melted and combined.
Garnish with bacon, green onions and/or parsley.