Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Butter (, see note 1)
  • 1 cup Leek (, chopped (about 1 small leek))
  • 2 pounds Potatoes (, peeled & diced (1 kilo), see note 2)
  • 1 teaspoon Jalapeno (, finely chopped, see note 3)
  • 1 teaspoon Ground Caraway Seeds
  • 3 cups Low Sodium Stock (, see note 4)
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 ounces Cheddar Cheese (, see note 5 (60 grams))
  • ¼ cup Heavy Cream (, see note 6)
  • ½ cup Fried Pancetta (/Bacon, optional)

Instruction

  • In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
  • When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
  • Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
  • Top with fried pancetta/bacon or cheese or jalapenos.
  • Best served warm with bread or dinner rolls.