Comfort food for a fall or winter day. I love the contrast of the smooth creamy soup and the strong cheese. I’ve served this in a full bowl as a first course and in mini tasting bowls with short homemade breadsticks as an appy.
Makes 8 servings.
- 4 Tbsp. olive oil
- 4 medium leeks, trimmed and sliced, white part only
- 2 garlic cloves, sliced
- 6 tbsp. flour
- 8 cups chicken or vegetable stock
- 2 medium baking potatoes, peeled and cubed
- 1 tsp. dried thyme (or 1 Tbsp. fresh thyme)
- 1/2 cup whipping cream
- 1/2 cup crumbled Stilton cheese
- Heat the oil in a deep pot over medium heat. Sweat the leeks and garlic, about 4-5 minutes. You do not want them to brown.
- Mix in flour until well combined. Slowly stir in the stock, then add the potatoes and the thyme. Bring to a simmer and cook until leeks and potatoes are very tender, about 20 minutes.
- Puree in batches in a food processor, then return to the pot. You can refrigerate it at this point if you are making it the day ahead. Bring back to a simmer then whisk in the cream. Season with salt and pepper.
- Sprinkle cheese and snipped chives on top before serving.