Ingredients
The following ingredients have 4 Servings
- 2 leeks, whites and pale green only
- 2 potatoes
- 4 carrots
- 2 tablespoons butter
- 6 cups vegetable or meat stock (I used vegetable)
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and pepper to taste
- 1 cup milk
- 5 ounces grated Kerrygold Irish Cheddar cheese (or any mild cheddar)
Instruction
- Clean, peel, and chop the vegetables.
- Melt the butter in a soup pot and saute the vegetables over medium heat for about 3 minutes, stirring frequently.
- Add the stock, garlic, herbs, and seasonings. Bring the soup to a boil, then cover the pot, lower the heat and let simmer gently until the vegetables are fork tender, about 30 minutes.
- Let cool slightly and then puree the soup in a blender, being careful to hold down the lid. Return the soup to the pot.
- Add the milk and cheese and heat on low, being sure that it does not come to a boil.
- Serve hot.