Real Recipes From Real Home Cooks ®

fireman bob's p0, le, on, and che soup....

Recipe by
Bob Cooney
Cottonwood Heights, UT

I have been challenged to come up with a new version of a Potato Soup, so here it is.... Fireman Bob's Potato, Leeks, Onions, and Cheese Soup my way.... With the changes on Just a Pinch.... My " Notoriously " long names have to now be shortened... LOL I hope You all enjoy this great soup.... Sincerely, The Fireman !!! :)

yield 6 to 8
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For fireman bob's p0, le, on, and che soup....

  • 6 lg
    leeks - washed - chopped small
  • 2 md
    onion - chopped small
  • 1 c
    sharp cheddar cheese - grated
  • 3 md
    yukon gold potatoes - peeled and diced
  • 3 stalk
    celery - chopped
  • 4 clove
    garlic - diced
  • 2 Tbsp
    extra virgin olive oil
  • 1 c
  • 5 c
    vegetable stock - homemade or store bought ( more if you like a thinner soup )
  • 1 3/4 c
  • 1 3/4 tsp
  • 2 tsp
    cumin - smoked
  • 2 tsp
    chives - chopped ( this is to be added while cooking, separate from the " toppings " )
  • 1/2 tsp
    red pepper flakes - or to taste
  • 2 tsp
    course sea salt - or to taste
  • 2 tsp
    fresh cracked black pepper

How To Make fireman bob's p0, le, on, and che soup....

  • 1
    Clean the leeks, by removing the first layer of leaves. Place the chopped leeks in cold water and wash them thoroughly making sure any sandy residue is removed. Do this two or three times. Drain well.
  • 2
    In a large, Dutch Oven, melt the butter and olive oil at low temperature, add the leeks, onions, potatoes, and celery, stirring them with a wooden spoon making sure the butter coats all. Season with salt and pepper, paprika, and chives, and red pepper flakes, then cover and let the vegetables soften over very low heat for about 20 minutes.
  • 3
    Add the stock and milk, bring to simmering point, cover and let the soup simmer very slowly for 20 minutes or until the vegetables are soft – DO NOT use high heat or the milk may boil over. Stir several times.
  • 4
    Add the mixture to food processor or blender, let it cool, then blend to a purée. Be careful not to burn yourself with the heated mixture.
  • 5
    Place the soup back into the Dutch Oven and slowly reheat, taste to check the seasoning.
  • 6
    To Serve... Add a dollop of sour cream and sprinkle with freshly snipped chives or parsley. The crumbled Bacon and croutons finish off the perfect toppings. AND! Don't forget the extra cheese too! ENJOY !!!
  • 7
    Toppings sour cream fresh chives - chopped fresh parsley - chopped sharp cheese - shredded crispy bacon - crumbled toasty seasoned croutons