Monday, October 5, 2009

Newsflash: I made soup and it was great!

Normally, I would wait until work to post this, but this soup was so good, it deserves a home based post.

I found this recipe for Potato Leek soup on a blog that I follow, Last Night's Dinner. I knew I had to recreate it. Except, CPM, my beloved spouse, despises mustard. I decided to modify the recipe just a tad.

I did everything almost exactly the same...sauteed the leek in butter with kosher salt, added the broth (Imagine Brand No Chicken Broth) and potatoes, brought it all up to a boil, and simmered for about 20 minutes until the potatoes were soft. (I used my Cuisinart to slice them, and I also left the skin on.) Once the potatoes were ready, I pureed using the emulsion mixer. Then, the piece de resistance: a gigantic log of goat cheese went into the soup. It was about 1.25 cups of goat cheese. I stirred it over low heat until the cheese melted, and served it just like that. A little sprinkle of salt and pepper helped kick up the flavor, but otherwise the soup was perfect. I didn't have any bread, but I'm thinking a loaf of Metropolitan Bakery's rosemary bread would have been perfect.


  1. I did not use the dill. I didn't think it would complement the goat cheese.