Potato, Leek, and Blue Cheese Soup

Summary
Prep time	30 min
Cook time	~45 min
Source	Fresh Every Day (page 43)
Yield / serves	6-8 servings
Rating	Very good

Ingredients

• 4 leeks (~2 pounds), trimmed, split lengthwise, and cut into 1/4-inch rounds
• 2 T unsalted butter
• 2 T olive oil
• 3 celery stalks, chopped
• 1 pear, peeled, cored and chopped
• 4 garlic cloves, minced
• 1 1/2 pounds russet or Yukon Gold potatoes, peeled and chopped
• 6 c chicken or vegetable broth
• 1 t sea salt, plus more to taste
• 1/2 t freshly ground black pepper, plus more to taste
• 1 T chopped, fresh rosemary or sage leaves
• 1 c (4 oz) crumbled blue cheese, plus more for garnish

Preparation

Place the leeks in a large bowl or sink full of cold water and let them soak for 10-15 minutes to remove all the sand and dirt. Carefully skim out the leeks, leaving the grit behind; drain well.

Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Reduce the heat if the leeks begin to brown. Add the celery and cook, stirring occasionally, to soften, about 5 minutes. Add the pear and garlic and saute for 2 minutes longer, being careful not to brown the garlic.

Add the potatoes, broth, 1 teaspoon salt, and 1/2 teaspoon pepper and bring the soup to a low boil over medium heat. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the potatoes are tender, 20-25 minutes.

Cool the soup slightly before pureeing. Ladle half of the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade and puree until smooth. (Or puree the soup with an immersion blender directly in the pot, making sure to leave some of the vegetables chunky to give the soup texture.) Return the pureed soup back to the pot with the chunky soup and stir to mix. Reheat the soup if necessary.

Remove the soup from the heat and stir in the rosemary and blue cheese. Serve warm, topped with additional crumbled cheese.

May also stir in a handful of roughly chopped fresh spinach or sorrel leaves and cook just to wilt.