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1. Cut leeks into 4 lengthwise, cut into slices, wash and drain. Melt butter in a large pan and gently sauté leeks until beginning to soften, add potatoes and cook for 5 minutes.
2. Add stock and seasonings, cover and simmer for 15-20 minutes until potatoes are tender but not falling apart.
3. In a blender pureé 2/3 of the soup with 1/2 the cheese, return to pan with remaining soup, check for seasoning and reheat, stirring in remaining cheese just before serving.
SERVES 4-6 |