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  • Tomato Leek Soup With Stilton Cheese

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    Tomato Leek Soup With Stilton Cheese
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Canola oil
    • 2 c. Sliced leeks - (2 med leeks)
    • 5 lrg Garlic cloves peeled, chopped
    • 3/4 c. Diced celery - (1 1/2 stalks)
    • 1/2 c. Diced carrot - (1 med carrot)
    • 1/2 tsp Dry thyme
    • 1 tsp Dry basil
    • 4 c. Sliced potatoes - (3 to 4 med potatoes)
    • 1 c. Half-and-half
    • 1 tsp Salt
    • 1 can (28 ounce) Peeled and grnd or possibly minced
    •     tomatoes with their juice
    • 1 1/2 c. Crumbled Stilton cheese - (6 ounce)

    Directions

    1. Heat the oil in a large skillet over medium heat. Saute/fry the leeks, garlic, celery, carrot, thyme, and basil till the vegetables are tender, 5 to 7 min. Remove the pot from the heat.
    2. Bring 2 c. of water to a boil in a saucepan, and cook the potatoes till tender, about 10 min.
    3. Working in batches, puree the potatoes, their cooking water, and the half-and-half in a blender or possibly food processor. Stir the puree into a soup pot, along with the salt, tomatoes and their juice, sauteed vegetables, and 2 more c. of water. Bring the soup to a simmer, and cook for 15 min, stirring occasionally. Stir in the cheese, and cook just till melted. Ladle into soup bowls and serve.
    4. This recipe yields 8 servings.
    5. Comments: Stilton is a rich blue cheese which tastes heavenly with leeks and tomatoes.

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