Tuesday, April 13, 2010

Wild Leek Creamy Potato Soup

2 large handfulls of wild leeks (leaves and bulbs)

8 medium sized yukon gold potatoes
2 T butter
2T extra virgin olive oil
dash salt
dash pepper
4 C beef broth
2 cups milk
1C shredded sharp cheddar cheese


Peel potatoes and dice

Melt butterand olive oil in a large  pot, add diced potatoes and a dash of salt and saute until lightly golden

Add beef broth.Wash and trim the leeks
Simmer till potatoes are tender. Blend half of the soup with an immersion blender until creamy and thick. Add milk and cheese slowly. Heatuntil the cheese is melted and serve.

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