Dec 18, 2012
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves.
Tips:
Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender.
Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels.
Keep the cubed potatoes in a bowl of cold water till needed.
Always turn off the heat before stirring in the cheese so that the cheese won't separate.
—Dale
