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.