POTATO LEEK SOUP
I N G R E D I E N T S
1 cup McCall’s Chive Irish Cheddar, grated
5-6 cups vegetable broth or chicken broth
2 lbs Yukon gold potatoes, washed and cubed
2 leeks, trimmed, halved, cleaned and sliced
2 garlic cloves
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 yellow onion, roughly chopped
2 sprigs fresh thyme
½ tbsp sherry vinegar
¼ cup finely chopped chives and green onions
¼ cup finely chopped parsley
Pinch of nutmeg
I N S T RU C T I O N S
Heat a large pot or Dutch oven over medium heat. Add olive oil and butter. Sauté onions and garlic for 5-10 minutes until softened. Season with salt and pepper.
Add cubed potatoes, sliced leeks, thyme, and a pinch of nutmeg. Cook for 5-6 minutes, stirring occasionally.
Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
Blend the soup until smooth using an immersion blender or in batches with a blender. Return to the pot and season with vinegar, salt, pepper, and sugar to taste.
On low heat, stir in chives, parsley, green onions, and McCall's Irish Chive Cheddar until melted and creamy.
Serve hot, garnished with parsley and cherry tomatoes, if desired.