This delicious potato, leek and cheese soup will wrap you in warmth and comfort, chasing out the chill and touching your soul.
- 1-1/2 cup sliced leek (white part) about 1 large leek
- 3-4 cloves garlic, chopped
- 3 Tablespoons butter
- 2 Tablespoons olive oil
- 4 cups potato pieces about 4 small to medium potatoes
- 5-6 cups vegetable broth
- 2 cups milk
- 1 teaspoon dried thyme
- 1/2 teaspoon ground turmeric
- 2 teaspoons smoked paprika
- salt and pepper to taste
- Croutons
- sour cream or plain Greek yogurt
- chopped fresh parsley
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Slice the leek and chop the garlic. Cut the potatoes into medium sized pieces.
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Melt the butter in a heavy sauce or soup pan, the add the olive oil. Gently sauté the leeks and garlic until they begin to soften.
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Add the potatoes and cook for about 2-3 minutes, stirring constantly.
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Next, add the broth and simmer for about an hour. The potatoes should break easily with a fork.
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Add the milk and spices and simmer gently, covered, for another hour.
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Using an immersion blender, process the potatoes and vegetables until smooth.
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Stir in the cheese and heat for about 30 minutes, uncovered, melting the cheese. Add salt and pepper to taste.
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Serve with sour cream, croutons, and chopped parsley. Serve hot!
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