Leek Soup With Apples and Blue Cheese

Ingredients

• 4 leeks
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 shallots, chopped (or 1 small red onion)
• 1 medium onion, diced
• 3 tart apples, peeled and diced (like Granny Smith)
• 1 cup dry sherry
• 1 cup apple cider
• 4 large baking potatoes, peeled and diced
• 4 cups vegetable stock (or chicken)
• 1 cup heavy cream
• 4 ounces blue cheese (plus 2 tbls. for garnish)
• sea salt & freshly ground black pepper
• 1 slice red apple (to garnish)

Directions

1. 1

   Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop.

2. 2

   In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover.

3. 3

   Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes.

4. 4

   Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes.

5. 5

   Puree the soup in a blender or in batches in a food processor.

6. 6

   Return the soup to hte pot, and add the cream, then stir.

7. 7

   Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper.

8. 8

   Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy!