This morning temperatures? -9 with a “feels like” of -21.
I really find no better weather for soup than negative temperatures. Especially a nice creamy and hearty cheese and potato soup. The catch on this soup? There is no cream in sight and if I felt like, could have been vegan (but why would I want a potato soup with no cheese?) However, I would advise that if you promised a “creamy” soup to someone, don’t let them watch you make the soup. Mike walked into the kitchen while the soup was still simmering and couldn’t understand how a soup can be creamy without cream. In this case, white rice is what did the trick. I adapted this recipe from a Vegetarian Times cookbook and the soup had fantastic flavor. I really didn’t miss the cream base of most thick soups! If going the cheesy potato soup route, I would advise using a sharp cheddar or else the cheese flavor gets lost in the leek flavor.
- 2 medium size leeks, sliced (up to through part of the green)
- 8 whole green onions, diced
- 1 cup celery
- 3 large potatoes, peeled and cubed
- 1 teaspoon olive oil
- ¼ cup white wine (optional)
- 6 cup vegetable broth (or water)
- ⅓ cup uncooked white rice (quick cooking)
- ½ teaspoon pepper
- 2 tablespoon fresh dill (plus more for garnish)
- ½ pound shredded sharp cheddar cheese
- To clean leeks, place sliced leeks in a bowl of water and let sit for 10 minutes while preparing potatoes.
- In a large pot, heat olive oil over medium. Add potatoes, leeks, green onions, ad celery and saute for about 10 minutes. Use the white wine to clear the bottom of the pot of any stuck potatoes if needed. Add broth, rice, pepper, and dill. Bring to a boil, reduce heat and let simmer until rice is cooked and potatoes are soft, about 20 minutes.
- Remove pot from stove and using an immersion blender (or food processor) puree soup to desired consistency (less time for a chunkier soup.)
- Add cheese (if using) and stir until melted. Garnish with extra cheese and fresh dill.