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

Name: Fireman Bob's P0, Le, On, and Che Soup....
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 6 large leeks - washed - chopped small; 2 medium onion - chopped small; 1 cup(s) sharp cheddar cheese - grated; 3 medium yukon gold potatoes - peeled and diced; 3 stalk(s) celery - chopped; 4 clove(s) garlic - diced; 2 tablespoon(s) extra virgin olive oil; 1 cup(s) butter; 5 cup(s) vegetable stock - homemade or store bought ( more if you like a thinner soup ); 1 3/4 cup(s) milk; 1 3/4 teaspoon(s) paprika; 2 teaspoon(s) cumin - smoked; 2 teaspoon(s) chives - chopped ( this is to be added while cooking, separate from the " toppings " ); 1/2 teaspoon(s) red pepper flakes - or to taste; 2 teaspoon(s) course sea salt - or to taste; 2 teaspoon(s) fresh cracked black pepper

43 Pinches 1 Photo

Bob Cooney

Cottonwood Heights, UT

Updated on Aug 28, 2014

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 !!! :)

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 6 to 8

Ingredients

6 large leeks - washed - chopped small
2 medium onion - chopped small
1 cup sharp cheddar cheese - grated
3 medium yukon gold potatoes - peeled and diced
3 stalks celery - chopped
4 cloves garlic - diced
2 tablespoons extra virgin olive oil
1 cup butter
5 cups vegetable stock - homemade or store bought ( more if you like a thinner soup )
1 3/4 cups milk
1 3/4 teaspoons paprika
2 teaspoons cumin - smoked
2 teaspoons chives - chopped ( this is to be added while cooking, separate from the " toppings " )
1/2 teaspoon red pepper flakes - or to taste
2 teaspoons course sea salt - or to taste
2 teaspoons fresh cracked black pepper

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

Step 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.

Step 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.
Step 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.
Step 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.
Step 5

Place the soup back into the Dutch Oven and slowly reheat, taste to check the seasoning.
Step 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 !!!
Step 7

Toppings sour cream fresh chives - chopped fresh parsley - chopped sharp cheese - shredded crispy bacon - crumbled toasty seasoned croutons
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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