Leek and Potato Soup with Blue Cheese and Walnuts

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you’re craving comfort in a bowl, this Leek and Potato Soup with Blue Cheese and Walnuts is just what you need. The combination of creamy potatoes and the sharp bite of blue cheese creates a delightful contrast, while the crunchy walnuts add an unexpected twist. Perfect for chilly evenings or when you want something a little bit special.

Ingredients for Leek and Potato Soup with Blue Cheese and Walnuts

Butter is the base, giving the soup its rich flavor while helping to soften the vegetables. Leeks provide a subtle onion-like aroma that complements the soup perfectly. Onion adds depth and sweetness, working harmoniously with the garlic. Garlic contributes a mellow, nutty flavor once cooked. The chicken broth acts as the main liquid, infusing the soup with a savory essence, while water helps balance the flavors. Potatoes are the hearty backbone, lending creaminess when pureed. Heavy cream takes the soup's creaminess to the next level. Blue cheese offers a bold and tangy punch that elevates the soup. Finally, walnuts bring a lovely crunch and a hint of earthiness, while chives add a fresh, vibrant finish.

Tips & Tricks

  • For a deeper flavor, consider roasting the garlic before adding it to the soup.
  • When pureeing hot soup, remember to leave some room in the blender to avoid overflow.
  • If you prefer a chunkier texture, blend only half the soup and mix it back into the pot.
  • Use a high-quality blue cheese for the best flavor impact.

Serving Suggestions

Serve this soup with a crusty baguette or a slice of homemade sourdough bread to soak up every drop. A side salad with a light vinaigrette would complement the rich flavors beautifully. For a wine pairing, consider a crisp white wine like a Riesling or a Sauvignon Blanc to cut through the creaminess.

Frequently Asked Questions

Can I make this soup vegetarian?
Yes, simply replace the chicken broth with vegetable broth for a vegetarian version.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?
Yes, but it's best to freeze it before adding the heavy cream and blue cheese. Add those ingredients after reheating.

Leek and Potato Soup with Blue Cheese and Walnuts Recipe Walkthrough

Begin by melting the butter in a large pot over medium heat. Once it's fully melted, toss in your sliced leeks, chopped onion, and minced garlic. Stir everything around and let it all cook together for about 5 minutes, or until the vegetables have softened a bit and the kitchen smells amazing.

Next, pour in the chicken broth and water, then add your diced potatoes. Turn up the heat to bring everything to a boil. Once it's bubbling away, reduce the heat to a simmer and let it cook for about 20 minutes. You’ll know it’s ready when the potatoes are tender and easily pierced with a fork.

Now, it’s time to blend. Use an immersion blender directly in the pot to puree the soup until it's smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, but be cautious with the hot liquid.

Stir in the heavy cream and crumbled blue cheese, allowing them to melt and blend into the soup. Season with salt and pepper to taste, adjusting as necessary. Once seasoned, your soup is ready to be served.

Why You'll Love This Recipe

  • A perfect balance of creamy and crunchy textures.
  • Simple to make but tastes like a gourmet meal.
  • The blue cheese adds a unique and satisfying flavor.
  • Can be prepared ahead of time for easy meal planning.
  • A great way to use up a bounty of leeks and potatoes.

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

Step-by-step 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.

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