Leeks and Potatoes Soup with Cheese



🛒Ingredients (Grocery List)


  • 3 Leeks, white and light green parts only, finely chopped

  • 4 Potatoes, peeled and thinly sliced

  • 1/2 cup Milk

  • 3 Garlic cloves

  • 1 3/4 cups shredded Cantal or Cheddar cheese

  • 6 thin slices Country Bread

  • 1 tbsp Crème Fraîche or Heavy Cream

  • Salt and Pepper


🍴Serves: 4 to 6

⏰Prep Time: 30 min

⏱️Cook Time: 60 min


🥣Instructions

1. In a large saucepan, bring 8 cups of salted water to a boil over-medium-high heat. Add the Leeks and Potatoes, reduce the heat to low, and simmer for 45 minutes.

2. Preheat the broiler. In a small saucepan, heat the Milk. Rub a deep baking dish with the Garlic and add 3/4 cup of Cheese, the Bread, Crème Fraîche, and hot Milk. Season with Salt and Pepper. Ladle in the soup and sprinkle the remaining 1 cup of Cheese on top. Transfer to a baking sheet and broil 8 inches from the heat for about 2 minutes, or until the Cheese is melted and Golden. Serve right away.


💡Tips

  • The Cantal Cheese is a pressed, uncooked Cheese aged for 3 to 6 months in the mountains of central France. It gives this soup its Auvergnat accent.