October 21, 2021

Pioneer Spirit Market

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Cheesy Potato w/Leek Soup

Pioneer Kitty KitchenMama Kitty’s Cheesy Potato w/Leek Soup

Hey, soup fans!  Yeah, you!  If you happen to be looking into some cheesy twists to the classic potato w/leek soup, we have one recipe Mama Kitty likes to use!  It’s been a huge hit at her catering functions (as Pioneer Kitty Kitchen)!

 

At all the farmer’s markets and trade shows she’s gone to, Mama Kitty always sells out her cheesy potato w/leek soup, even when she attempts to make more than what she thinks people will buy!

 

So Let’s Get Soupy!

If you happen to be a soup fan, this recipe may be for you!  If you like cheese, potatoes and leeks as well, even better!

 

Specialty Diet Considerations

After you go over the ingredients and directions list, continue onward to learn Gluten-Free and Vegan alternatives.

 

Ingredients

8 potatoes  (peeled and cubed)
3 tbsp butter (for frying)
1 cup of finely diced leeks
1/2 cup of thinly sliced carrot coins
2 stalks of finely diced celery
3 cloves of minced garlic (or 1 tbsp of minced garlic from a jar)
4 cups of chicken broth
3 tbsp butter (for saucepan)
3 tbsp flour
1 cup cream or milk (anything higher than 2% – the heavier the better)
1/4 cup Parmesan cheese
salt & pepper (according to taste)

Optional Ingredient: 1/2 cup of previously cooked, cooled, and crumbled bacon

 

 

Directions

In the pot, melt down the first 3 tbsp of butter before putting in the leeks, carrots, and celery.  Add the minced garlic and cook for another minute.  Then, add the cubed potatoes and make sure they’re well coated before you cook for another five minutes.

 

(Hey! Did you cook up any bacon for this?  Do you still have the fat from it?  Pour that into the pot and mix it up well before proceeding to the next step!)

 

Add the chicken broth into the pot, well coating the potatoes in the process.  Cook and simmer until the potatoes are tender.

 

In a saucepan, melt the second 3 tbsp of butter over medium heat.  Whisk in the flour, cooking it into the butter for two minutes.  This will help get rid of the flour taste!  While still whisking, slowly add the cream.  Continue to cook and whisk until the mixture begins to thicken.

 

Once the cream mixture has thickened, pour them into the pot of the potato mixture and give a good stir.  Add the Parmesan cheese and mix thoroughly.

 

Season with salt and pepper according to taste.

Hey, serve this up with Mama Kitty’s Cheesy Leek Breadsticks for a great meal combo!

 

Special Diet Considerations

For those who are celiac, lactose intolerant, and vegan, here are some highly recommended suggestions to replace the ingredients you can’t have;

 

Bob Mill’s Gluten-Free Flour (instead of regular flour)
Canadians click here

 

Fry Light Vegan Cooking Spray (instead of butter)
Canadians click here

 

Milkadamia (instead of regular milk/cream)
Canadians click here

 

Judee’s Vegan Cheddar Flavor Powder (instead of Parmesan cheese)
Canadians click here (Parma! Original Vegan Alternative)

 

Orrington Farms Vegan Chicken Flavored Broth Base (instead of chicken broth)
Canadians click here  

 

 

Let’s Get Twisted!

From time to time, I tweak even my own recipes!

Here are some suggestions to twist up the Cheesy Potato w/Leek Soup.  I’ve tried them all with success!   They’ve been used individually, as well as combining them.  How adventurous are you?


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