POTATO LEEK SOUP
I N S T RU C T I O N S
Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and the butter, allowing it to melt. Add the onions and garlic and cook for 5-10 minutes until softened, seasoning with salt and pepper.
Add the cubed potatoes, sliced leeks, fresh thyme, and a pinch of nutmeg. Cook for another 5-6 minutes on medium heat, allowing the flavors to meld together.
Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are fork-tender.
Once the vegetables are soft, blend the soup mixture. You can transfer it in batches to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Return the blended soup to the pot and adjust the seasoning with vinegar, salt, pepper, and sugar to taste.
Keep the soup on low heat and add the chives, parsley, green onions, and McCall's Irish Chive Cheddar. Stir until the cheese is melted and the soup is creamy.
Serve hot, garnished with parsley and cherry tomatoes if desired.
I N G R E D I E N T S
1 cup McCall’s Chive Irish Cheddar, grated
5 to 6 cups vegetable broth or chicken broth
2 garlic cloves
2 pounds yukon gold potatoes, washed and cubed
2 leeks, trimmed, halved, cleaned and sliced
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, roughly chopped
2 sprigs fresh thyme
½ tablespoon sherry vinegar
1/4 cup finely chopped chives and green onions
1/4 cup finely chopped parsley
Pinch of nutmeg