FINGERLING POTATO LEEK SOUP WITH CHEDDAR CHEESE
Ingredients:
3 tablespoons unsalted butter
1-1/2 pounds fingerling potatoes, sliced 1/4" thick
2-1/2 cups leeks, trimmed and rinsed, sliced 1/4" thick, white part only
3 cloves garlic, minced
2-1/2 cups vegetable or chicken broth
1/3 cup whipping cream
1-1/4 cup milk, boiled and strained
1-1/2 cups grated aged Wisconsin Cheddar cheese (5 ounces)
Sea salt and freshly ground black pepper
Directions:
Combine the butter, potato slices, leeks and garlic in a heavy saucepan. Cover and sweat the vegetables over medium-low heat for 5 minutes. Pour in the broth and bring to a simmer. Cook slowly until the vegetables are tender, about 15 minutes. Stir in the cream and milk. Reheat to a simmer and swirl in the grated cheese. Off the heat, season to taste with salt and pepper.
