It’s finally soup weather in Southern California! Yay! On a cold day there is nothing better than a piping hot bowl of soup and a big hunk of crusty bread. Ever since I got my immersion blender I have been eager to make soup that needed some blending! Pouring hot soup into a regular blender is the worst. Number one, I hate washing blenders; no matter how hard you scrub there is always a little bit of food hiding under those blades. Number two, the soup is going to splatter all over the place and you are going to lose some of it.
I bought this Cuisinart Immersion Blender last week and I absolutely love it! One of the reasons I love it so much is because you just take it out of the box and it works right away!! You don’t have to put in batteries, you don’t have to read directions, you just dip it in your food, press high or low, and bam! You are blending! No spilling. No washing extra dishes. It’s Ahh-mazing! Dishes are really the worst part of food blogging, right?
Back to the soup. It’s a basic potato leek soup, but taken up a notch with the addition of pepper jack cheese and extra garlic. Most recipes will call for heavy cream or half n half. Totally not necessary. Why add all those extra calories if you can get the same creaminess with regular milk (or coconut milk for vegan version) Leeks, like shallots, are very under-appreciated in my book. Leeks are in season right now, so go to your farmers market and pick some up today! Just make sure you wash them really well because they will likely be covered in dirt. Or leave the dirt and have a crunchy surprise in your soup! I love crunchy surprises.
- 4-5 leeks, cleaned and dark green sections removed
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 4 large potatoes, peeled and diced
- 1 quart vegetable broth
- 2 cups whole milk
- 1 cup shredded pepper jack cheese
- pepper to taste
Toppings of choice: fresh chives, red pepper flakes, bacon, cheese
Chop the leeks into small pieces. Melt the butter in a saucepan over medium heat. Add the leeks, garlic, and half the salt. Sweat for 5 minutes. Don’t let the garlic burn. Decrease heat to medium low and cook for 20 minutes.
Microwave the potatoes for 3-4 minutes to pre-cook. (optional) Add the rest of the salt, the potatoes, and broth to the pot and bring to a boil. If potatoes are not fully covered by broth, add up to 1 cup of water as needed. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the milk, cheese, and pepper. Taste and add more salt if desired. Top with fresh chives, red pepper flakes, and more cheese.