Monday, May 5, 2014

Potato Leek Soup with Stilton

My best friend Megan had her baby boy, Liam on Tuesday! I am a proud Aunt. I LOVE my sweet "niece" Sarah (Meg's daughter) and I will love him the same. I am so blessed to have this family away from home to love on!
 For those of you who have new additions coming into your family soon, try out this awesome free website I found that you can use to set up "Meal Trains" for the new parents. It is called Take Them a Meal.com. It is really easy to set up and email out to friends, that way all the meals don't come at once. You can also use it to take meals to family's who have had deaths or illnesses and need some special care. 

Mom made this soup for a catering job while I was in Texas. It was SO delicious and easy! I am making it for myself tonight since Jeffrey will be gone and I won't need to make a protein! Can't wait!

Potato Leek Soup with Stilton
1 Tbsp butter
1 shallot, minced
1 cup of leeks, thinly sliced
1 cup potatoes, diced
2 cups chicken broth
1 cup heavy cream
salt and pepper
1 tsp lemon juice
1/4 tsp of cayenne pepper
pinch of nutmeg
optional: pinch of truffle salt, pinch of knorr's aromat seasoning
2-4 Tbsp crumbled stilton 

Rinse potatoes and leeks.
Thinly slice the leeks, white and light green parts only.
Melt butter in stock pot. Saute leeks and shallots until softened. 
Dice potatoes. I had a medley, but you can use plain potatoes. I like to leave the skins on, but you can also remove them.
Add chicken broth to pot with onion.
Add potatoes. Cook until potatoes are tender. Then remove from heat and allow it to cool a bit.
Heat heavy cream in a separate pan on medium (do not boil) to thicken it. Continue to stir until cream is reduced, (about 5 minutes).

Once soup is cooled, use an immersion blender to puree soup until smooth.

Stir thickened cream into potato puree.
Add in seasonings and stir.

Serve soup topped with crumbled stilton.


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