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Loaded potato soup with garlic, leeks and aged white cheddar

Photo: Laura Arsie

Brimming with wholesome, hearty goodness, this soup by Lesley Stoyan of Daily Apple makes an excellent lunch or dinner starter. Makes 4 servings.

1 tsp olive oil

1 tsp minced garlic

1 small Ontario onion, chopped

2 leeks, cleaned well and finely chopped

3 1/2 cups peeled diced potato

3 cups vegetable stock

1 cup shredded aged white cheddar cheese, plus 2 tbsp for topping

1 cup organic milk (rice, cow or goat)

No-salt seasoning (NSS), salt and black pepper to taste, fresh parsley or dill (extra for garnish)

Optional toppings: sour cream, diced organic tomatoes, chopped green onions, crisp smoked bacon or pancetta

  1. Using a stock pot, sauté garlic, onion and leeks in oil over medium-low heat.
  2. When onions become translucent, add potatoes. Mix and sauté for several minutes.
  3. Add vegetable stock. Bring to a boil, then reduce heat to a simmer. Cook, covered for 20 minutes, or until potatoes are soft.
  4. Purée with hand-held blender, or conventional mixer.
  5. Add cheese, milk, NSS, salt and pepper, parsley and dill. Simmer until cheese melts.
Serve in bowls or fancy mugs, topped with a small sprig of fresh parsley or dill, shredded cheese and desired toppings.


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