Leek and Potato Soup with Blue Cheese and Walnuts
A comforting, creamy leek and potato soup with a twist of blue cheese and crunchy walnuts. Perfect for a cozy dinner, this soup is easy to make and full of flavor. Ideal for fall and winter, this recipe is both vegetarian and gluten-free.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
3 tbsp unsalted butter
2 leeks, cleaned and sliced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups water
4 large potatoes, peeled and diced
1 cup heavy cream
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
Salt and pepper to taste
Chopped chives for garnish
Instructions
1. In a large pot, melt the butter over medium heat.
2. Add the leeks, onion, and garlic, cooking until softened, about 5 minutes.
3. Stir in the chicken broth, water, and potatoes.
4. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream and crumbled blue cheese, and season with salt and pepper.
7. Serve hot, garnished with chopped walnuts and chives.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium heat until warmed through, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
