Ingredients
- 2 Tbsp. Canola oil
- 2 c. Sliced leeks - (2 med leeks)
- 5 lrg Garlic cloves peeled, chopped
- 3/4 c. Diced celery - (1 1/2 stalks)
- 1/2 c. Diced carrot - (1 med carrot)
- 1/2 tsp Dry thyme
- 1 tsp Dry basil
- 4 c. Sliced potatoes - (3 to 4 med potatoes)
- 1 c. Half-and-half
- 1 tsp Salt
- 1 can (28 ounce) Peeled and grnd or possibly minced
- tomatoes with their juice
- 1 1/2 c. Crumbled Stilton cheese - (6 ounce)
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Tomato Leek Soup With Stilton Cheese
Servings: 8
Directions
- Heat the oil in a large skillet over medium heat. Saute/fry the leeks, garlic, celery, carrot, thyme, and basil till the vegetables are tender, 5 to 7 min. Remove the pot from the heat.
- Bring 2 c. of water to a boil in a saucepan, and cook the potatoes till tender, about 10 min.
- Working in batches, puree the potatoes, their cooking water, and the half-and-half in a blender or possibly food processor. Stir the puree into a soup pot, along with the salt, tomatoes and their juice, sauteed vegetables, and 2 more c. of water. Bring the soup to a simmer, and cook for 15 min, stirring occasionally. Stir in the cheese, and cook just till melted. Ladle into soup bowls and serve.
- This recipe yields 8 servings.
- Comments: Stilton is a rich blue cheese which tastes heavenly with leeks and tomatoes.
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