Potato Leek Gruyere Soup
(Makes 2 quarts)
This is a delicious soup that is perfect for St. Patrick’s Day or any lunch/dinner where you are craving creamy rich soup with intense flavor. It is a glorious mix of green leeks and full of potatoes, glorifying the Irish and ones belly, simultaneously. Chicken stock provides much of the creaminess in this soup, keeping the calories moderate and the taste divine.
6 tablespoons butter, divided
3 leeks (thoroughly washed and sliced)
salt and freshly ground pepper
2 cartons chicken stock (32 fl ounces each)
4 tablespoons fresh thyme leaves
8 medium sized golden potatoes, peeled and diced
1/2 pound gruyere cheese, finely grated
4 tablespoons half and half
2 teaspoons grated horseradish
2 teaspoons Tabasco
In a large stock pot, add3 tablespoons butter and leeks and cook 4-6 minutes at medium-high heat. Stir frequently and season with salt and pepper. Add chicken stock, thyme, and potatoes and cook 30-40 minutes until potatoes are tender when tested with a fork. Once potatoes are fully cooked, add gruyere and stir until melted. Remove pan from heat. Next, using an immersion blender or working in batches with an upright blender–puree the soup until it reaches a smooth consistency.
Return soup to pot and return to medium heat. Finish with remaining butter, half and half, horseradish, and Tabasco. Season to taste with salt and pepper. Serve warm with a thick crust of sourdough bread. Enjoy, potato leek gruyere soup!
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