Ingredients
2 Tbsp. unsalted butter
2 large leeks, white and pale green parts only, rinsed and chopped
1 qt. chicken stock or broth
1 lb. russet potatoes, peeled and cut into pieces
1 bay leaf
Salt and pepper to taste
1 cup buttermilk
1/2 cup heavy whipping cream
1/2 tsp. ground nutmeg
Fresh parsley, chopped
Cooked bacon, roughly chopped
4 oz. BelGioioso Blue cheese, crumbled
Directions
Melt butter in large saucepan and add leeks. Heat on low, stirring frequently until soft, about 10 minutes. Add the chicken stock, potatoes and bay leaf; season lightly with salt and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until potatoes are tender, about 15 minutes.
Remove bay leaf and transfer soup to a blender or use an immersion blender to create a smooth soup texture. Return soup to saucepan and whisk in the buttermilk, cream and nutmeg; simmer over medium-high heat. Serve soup garnished with parsley, bacon pieces and crumbled Blue Cheese.
Ingredients
2 Tbsp. unsalted butter
2 large leeks, white and pale green parts only, rinsed and chopped
1 qt. chicken stock or broth
1 lb. russet potatoes, peeled and cut into pieces
1 bay leaf
Salt and pepper to taste
1 cup buttermilk
1/2 cup heavy whipping cream
1/2 tsp. ground nutmeg
Fresh parsley, chopped
Cooked bacon, roughly chopped
4 oz. BelGioioso Blue cheese, crumbled
