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Sondra Stephens on 9.12.2012
This soup was a big hit! It makes a lot – I cut it in half and it was more than enough for two with leftovers.
Smoky Potato & Cheese Soup
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Description
Butter-sautéed leeks give this soup incredible flavor, coupled with the smoky paprika and you have achieved soup heaven!
Ingredients
- 2 whole Leeks, White And Light Green Parts Only
- 2 Tablespoons Butter
- 1 whole Onion, Roughly Chopped
- 5 cloves Garlic, Pressed
- 3 pounds Yukon Gold Potatoes, Washed And Cubed
- 2 teaspoons Smoked Paprika
- 4 cups Chicken Broth
- 2 cans (15 Oz. Size) Great Northern Beans, Drained And Rinsed
- 2 cups Milk
- 8 ounces, weight Extra Sharp White Cheddar Cheese, Cubed
- Salt, Pepper And Garlic Powder, To Taste
- Chives, Smoked Paprika And Sour Cream For Garnish
Preparation
1. Wash and cut leeks in half lengthwise and thinly slice crosswise.
2. In a large stockpot, melt butter and saute leeks, onion, and garlic until tender. Add cubed potatoes and smoked paprika, cook 2 minutes more, stirring constantly. Add chicken broth and cover, cooking for about 15 minutes, stirring occasionally. Check to see if potatoes are fork tender. If so, proceed by adding drained beans and cooking a few minutes more.
3. Using your immersion blender, puree soup until few chunks remain.
4. Add milk and cheese cubes, stir and heat carefully through. You don’t want the soup to scorch or curdle, so keep your heat pretty low until soup is just simmering. Add salt, pepper and garlic powder to taste.
5. Serve soup piping hot. Garnish with sour cream, chives and paprika.
Great served with some crusty French bread!
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