Hearty Potato Leek Soup

This soup is quick and easy to make which is a plus. Loaded with peppers, cheese, leeks and potatoes, cooked with all the usual spices like, Garlic Thyme salt pepper, and oh yeah Cayenne. Oh and I almost forgot to mention the crème fraiche.  Which gives it a creamy texture I’m sure you’ll enjoy.  If you don’t have Creme Fraiche you can substitute Sour Cream.  And I topped it with crunchy prosciutto  and chives.  Which is always a neat touch.

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 8 servings (2 quarts).

Ingredients

• 2 Tbsp olive oil 
• 1 package sliced prosciutto(3 ounces), cut into strips
• 3 Tbsp butter
• 1 cup celery, diced
• 1-1/2 cups leeks (white portion & light green only)sliced thin
• 1/2 cup Poblano pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 2 Tablespoons garlic, minced
• 6 cups peeled and cubed Yukon gold potatoes(about 2lb)
• 4 cups low sodium chicken broth 
• 3 thyme sprigs
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup half-and-half
• 6  ounces Gruyère cheese, shredded(I prefer a sharp white cheddar such as Tillamook)
• 2 teaspoons chopped fresh thyme leaves
• 1/2 cup sour cream or crème fraiche
• Salt and pepper to taste
• Dash of cayenne or Louisiana Gold green sauce 
• 2 green onions or chives, chopped 

*Ham could be added to this to make even heartier

Directions

In a Dutch oven, heat oil over medium heat. Add the prosciutto and cook until crisp, about 5 minutes. Transfer prosciutto to a paper towel lined plate to drain. 

Melt the butter in drippings over medium heat. Sauté the celery, onions, leeks, poblano pepper and jalapenos in oil until tender, 5 minutes. Stir in garlic and cook until fragrant, 1 minute. 

Add the potatoes, broth, pepper, salt and thyme sprigs. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally. Discard thyme sprigs. (If you want a chunky soup, remove half of the solids to a bowl) Purée remainder of soup with a handheld blender or a good blender that will work with HOT mixtures. Return removed solids to Dutch Oven and add puréed soup back to Dutch oven.

Stir cheese into soup until melted. Stir in half and half and crème fraiche over LOW heat. Add thyme leaves. Season with salt and pepper to taste and top with prosciutto and chives to serve.

Based on a recipe from Cuisine at Home