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Potato Leek Soup
Recipe
a
with Cheddar
Cheese
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Prep Time: 15 minutes
Cooking Time: 2 hours
Serves: 8
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Our
Potato Leek Soup with Cheddar Cheese is a
wonderful recipe to warm up with during Winter.
In this version, leeks add a subtle flavor and
cheddar cheese a touch of tang. This can also
be made as a
non-Vegetarian dish by using chicken
stock and adding a chopped bacon garnish.
For the wine pairing, the two key components to
consider are the saltiness of the dish and the
rich texture. An off-dry Riesling is a great
choice to counterbalance both. Our "Splurge"
choice is a very special wine - and proves how
well many white wines can age. Our "Steal" is a
delicious, affordable selection that will be
delicious paired with many
dishes.
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Wine
Pairing
"Splurge"
2002 Charles Schleret
Riesling, Herrenweg,
Alsace
More than 6 years
old, this Rieling shows a classic
mature petrol aroma and creamy texture.
($25)
"Steal"
2007 Chateau St.
Michelle Riesling, Columbia
Valley
Slightly sweeter
but nicely balanced. This value-oriented
selection shows more complexity with food.
($9)
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Cheddar Potato
Soup
Ingredients:3
pounds Russett potatoes
3-4 leeks, cleaned with leaves removed
8 cups low-sodium vegetable stock
1 1/2 cups shredded sharp cheddar
cheese
1 cup cream
1/4 cup flour
1/4 cup sherry
3 tbsp butter
2 tbsps ground nutmeg
Cheddar Potato
Soup Cooking
Instructions:1.)
Peel and halve potatoes. Coarsely chop
leeks. Grate cheese.
2.) In a large stockpot, melt butter over
medium-high heat. Add leeks and stir regularly
for 5 minutes or until they become soft.
3.) Add potatoes and stock and bring to a
simmer. Let simmer for 1 1/2 hours.
4.) After simmering, add cream and sherry to
the soup, then mix in a blender or in the pot
using a handblender until smooth.
5.) Dredge grated cheese in flour and add to
pot, stirring until melted in.
6.) Cook at a low boil, uncovered, for another
1/2 hour to allow mixture to cook down and
thicken slightly.
7.) Season with nutmeg, and add salt and pepper
to taste. To serve, ladle soup into bowls and
garnish.
Next
Recipe:
Soupe au
Pistou
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