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Prep Time: 40 minutes, Serves 6 2 large organic leeks 3 Tbsp. olive oil 3 Tbsp. butter 2 medium organic yellow onions, diced 2 medium organic carrots, peeled and sliced 2 cloves garlic, minced 3 pounds Organic Yukon Gold Potatoes, cleaned and cut into quarters 3 cups chicken or vegetable broth 3 cups water 1 Tbsp. fresh thyme, chopped or 1 tsp. dried thyme Sea salt and coarsely ground pepper to taste 1 cup organic whole milk or 1 cup unsweetened soymilk 1 cup of Mahon cheese, shredded Fill kitchen sink 2/3 full of cold water. Cut the bottoms off the leeks and discard, rough chop the leeks and immerse in cold water. This will help remove all the dirt from inside the leek. Remove leeks from the water and drain in a colander. Set aside. Heat a large soup pot over medium heat; add 3 tablespoons of olive oil and 3 tablespoons of butter. Add the leeks, onion, carrots and garlic. Cook for about 5 minutes or until tender. Add the potatoes, broth, water, and thyme. Bring to a boil and simmer for about 15 minutes or until the potatoes are very tender. Add sea salt and coarsely ground black pepper to taste. Carefully puree the soup in a food processor or blender until smooth. Return to soup pot and add milk to desired consistency. Ladle into bowls and garnish with curls of nutty, Spanish Mahon cheese. |
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