A super creamy potato leek soup with a little carrot & tomato to add color and a little tingle of heat from the peppers in the cheese.
This is the last of the leek recipes. I’ve now officially used up all the leeks that my sister gave me from her garden. I’m a little sad, but also, a little excited to move on to other ingredients.
I started out trying to make a potato leek soup with no cheese. But then I took this soup to work for lunches and found myself wanting cheese on it … I found some slices of pepper jack cheese that I’d brought to work and tore one up and put it in my soup. Ah yes, much better! So I went back and added the cheese to the rest of the soup. The little zing from the peppers in the cheese add a nice touch to the smooth, creamy soup.
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Pepperjack Potato Leek Soup w Carrot & Tomato
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Almost 2 quarts of soup 1x
Ingredients
- 2 large leeks
- 1 teaspoon olilve oil
- 1 teaspoon butter
- 3 Tablespoons dry white wine
- 1 1/2 lb. potatoes, peeled and chopped
- 3 cups chicken or vegetable broth
- 1/2 – 1 carrot, peeled and cut into chunks
- 1 bay leaf
- 1/2 – 2/3 cup chopped fresh garden tomato
- 3/4 cup fat free half & half or milk
- 1/2 cup shredded pepper jack cheese
For the top: extra pepper jack cheese & snipped green onions
Instructions
- Peel the outer layer off the leeks, then chop in half lengthwise. Look for any stray sand/dirt and if there is any, rinse it out with water. Chop the leek halves horizontally in very thin strips.
- Heat a nonstick soup pot over medium heat. Add the olive oil and butter and cook until the butter is melted and bubbly. Add the leeks and saute until they are nice and tender. Add the white wine and cook until the liquid is almost gone. At this point, the leeks should be very very soft.
- Add the potatoes, broth, carrot and bay leaf, then cover and cook until the potatoes are tender. Stir in the tomatoes and cook for about 10 minutes longer. Remove the bay leaf and blend with an immersion blender or let cool a bit before blending in your blender. Add the half & half and cheese and blend again. Add Red Robin Seasoning (or salt) and freshly ground pepper to taste.
- Garnish with additional shredded cheese and snipped green onions and serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Weekend Potluck, Mostly Homemade Mondays, Tuesday’s Table, Treasure Box Tuesday, Foodie Friends Friday and Hearth & Soul Bloghop.
