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Cheddar Thyme Potato Leek Soup.

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Ingredients
  

  • 2 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Medium Onion Diced (About 1.5 Cups)
  • 5 Leeks Thinly Sliced (About 1 Cup)
  • 1 Clove of Garlic minced
  • 2 Tbsp. of White Wine
  • 3 Cups of Potatoes peeled and cubed
  • 3 Cups of Chicken or Vegetable Stock
  • 1 Cup of Heavy Cream
  • ½ Tsp. of Nutmeg
  • Bundle of Thyme Sprigs plus more for garnish
  • 1 Cup of Sharp Cheddar Cheese shredded
  • Salt and Pepper

Instructions
 

  • In a large pot, melt the butter and olive oil over medium heat. Add the diced onion, sliced leeks (Note: only use the white and very light green part of the leeks), and garlic to the pan. Sautee for 15 minutes until very softened but not browned.
  • Pour the white wine into the pan to deglaze the bottom; use a wooden spoon to scrape any bits off the pan.
  • Add the potatoes, chicken or vegetable stock, heavy cream, and nutmeg; stir to combine.
  • Top the soup mixture with a bundle of thyme sprigs and cook at a low boil for about 15 minutes, until the potatoes are cooked through.
  • Remove the thyme sprigs from the pot, and let the soup mixture cool slightly before transferring to a blender.
  • Blend until smooth, about 1-2 minutes, and transfer back into the pot over low heat.
  • Slowly stir in the cheddar cheese until fully incorporated. Finish with salt and pepper to taste.
  • Serve warm with soft pretzels or crusty bread, and garnish with additional thyme sprigs.