Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potato-Cheddar Soup

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Potato-Cheddar Soup Empty Potato-Cheddar Soup

    Post by Lobo Mon 08 Feb 2016, 9:07 pm

    Potato-Cheddar Soup Img62l
    Potato-Cheddar Soup
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4
    Sautéed leeks are a flavorful base for many soups and stews. For a classic potato-leek soup, simply omit the bacon and the cheese.






    • 112

    Ingredients:


    • 4 bacon slices
    • 1 leek, white portion only, halved, rinsed and thinly sliced
    • 3 large russet potatoes, peeled and cubed
    • 2 cups chicken broth
    • 3 cups milk
    • 1/2 tsp. freshly ground pepper, plus more, to taste
    • 1/2 cup shredded sharp cheddar cheese
    • Salt, to taste

    Potato-Cheddar Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Cook the bacon and vegetables
    In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.

    Discard all but 2 Tbs. of the bacon drippings from the pan and return the pan to medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes.

    Puree the soup
    Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer.

    Using a food processor or blender, process the soup to a smooth puree. Return the soup to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper. Ladle the soup into warmed bowls, crumble the bacon on top and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

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