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Thursday, January 16, 2014

Cheddar Jack Potato Leek Soup

Do you want to hear a funny story. Well I'm going to tell you one anyway. :) Being that this is soup week, I had all my posts ready to go for each day this week ahead of schedule. But yesterday, when I went to check on the post to make sure I didn't want to add anything to it, the post wasn't there! A BLOGGERS NIGHTMARE! Well at least it was for me because once I type it here on the blog from my scrap pieces of paper I carry around the house with me, I throw it out. Gone! Now some of you will say, "Why didn't you back up your computer?". And well I did as a matter of fact, two days ago before I added the recipe for Creamy Ham & Potato Soup using the ham bone. It was good too. I'll have to try to replicate that one again next time I make a ham (hopefully it won't be another 2 years!).  In any event, today instead of the ham and potato soup, I give you Cheddar Jack Potato Leek Soup. 

I first made this recipe back in September 2011 and it's also in my cookbook.  When I first made this soup, I also shared the recipe for Rosemary Semolina Boule Bread; which I used as a bread bowl to hold this soup. O.M.G. Totally creamy and delicious! Ok, I feel like I'm back in the 80's, but I really, really love this soup. If you make it with the bread, the dough needs proper time to rise so you may have to plan ahead, which can be refrigerated for 24 hours before baking.  The family loved this Cheddar Jack Potato Leek Soup and got four thumbs up. ~Enjoy!

Cheddar Jack Potato Leek Soup
Prep Time: 10 minutes    Cook Time:  50 minutes    Servings: 6 (1 cup)
  • 3 c. Yukon Gold Potatoes, peeled and diced
  • 1 tbsp. Butter
  • 1/2 c. Leeks, white parts only, finely chopped
  • 1 tbsp. All-Purpose Flour
  • 4 c. Fat Free Chicken Broth
  • 1 c. Water
  • 1 c. Heavy Cream
  • 1 c. Finely Shredded Cheddar Jack Cheese
  1. Peel potatoes and cut them into 1-2" chunks. Add them to a pot of cold water and bring to a boil over high heat. Cook until the potatoes are fork tender; approximately 15 minutes. 
  2. Right before the potatoes are almost done, add the butter and leeks to a medium saucepan and melt over medium heat; then stir in the flour and mix together, forming a roux. 
  3. Drain the water from the potatoes and add them to the roux along with the chicken broth and water; mix well. Bring to a boil then reduce heat and simmer for 15 minutes. 
  4. Heat the heavy cream in a separate small saucepan over medium heat and add it to the soup. Allow to simmer for another 15 minutes. 
  5. Use your immersion blender to blend all of the ingredients together until smooth; then stir in the cheese. 
Nutrition Facts per Serving
Calories 210, Carbs 14.4g, Fat 16.6g, Protein 2g, Fiber 2.1g, Sugar 1.3g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Giveaway Reminder...
Because I use (and love)! my immersion blender; especially when making soups, I wanted to give one lucky reader the chance to win their very own KitchenAid 2-Speed Hand Blender in Contour Silver during SOUP WEEK. All you have to do is enter the Rafflecopter link below. Winner will be selected on Monday, January 20, 2014 and will have 48 hours to respond. GOOD LUCK!

*Disclaimer: Contest valid 1/13/14-1/19/14 for U.S. residents only. This is not a sponsored post. Product was purchased by me and all opinions about KitchenAid products are my own. 

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