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Leek and Gouda Soup
Served with crusty bread
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Serves 4
Prep time: 15 minutes Total time: 50 minutes |
- 1 small, yellow onion
- 3 leeks
- 1 large carrot
- 2 Jerusalem artichokes – optional but delicious
- 6 medium potatoes – we love Yukon Golds
- 1 bunch chives
- 2 cups whole milk
- 6 oz. Gouda
- 1 loaf crusty, whole-grain bread
Shopping List
- Black pepper
- 3 cups chicken broth
- Sea salt
- Unsalted butter
Pantry Items
- Bread knife
- Chef’s knife
- Grater
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Potato masher
- Spatula
- Vegetable peeler
- Wooden spoons
Tools
- Wine: Côtes du Rhône
- Dessert: Gingerbread
- This recipe makes generous servings, so there may be leftovers for tomorrow’s lunch. Heat slowly, if there are.
Suggestions
- When you walk in the door
- Refrigerate the cheese – makes it easier to grate
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and pour yourself a glass
- Prep
- Peel and finely chop the onion.
- Clean and finely chop the leeks (do this thoroughly – you don’t want sand in the soup).
- Peel and grate the carrot.
- Peel and grate the Jerusalem artichokes, if using.
- Peel and cut the potatoes into large chunks.
- Grate the Gouda – you need about 1 cup. If there is extra, put it in a serving dish, for the table.
- Start Cooking
- Melt 2 tbsps. butter in the large stockpot over medium heat.
- Add the onion and the leeks and cook, stirring frequently until the onions turn translucent and the leeks soften, about 10 minutes.
- Add the chicken stock, the carrots and the Jerusalem artichokes. Stir. Bring the stock to a gentle boil.
- Add the potatoes to the soup – don’t stir them in! Cover, and cook until the potatoes are soft, about 20 minutes.
- You’ve got time to set the table, refresh your wine glass and check your email.
- Mince the chives. Cover them with a bowl so their aroma doesn’t escape.
- Slice the bread and put it in a basket.
- Check the potatoes. The minute they’re cooked through and nice and soft, remove them from the soup, mash them with the potato masher, and return them to the soup. Season with salt and pepper.
- Return the soup to a boil. Stir in 2 cups milk.
- When the soup comes to a simmer, stir in the cheese. Remove the soup from the heat, season and guess what? Dinner is ready!
- Either serve the soup in the kitchen and carry full bowls to the table, or take the soup pot to the table and serve the soup there. Either way, garnish it with the minced chives.
- Don’t forget the wine and bread!
