Ingredients
Scale
- 2 large leeks
- 1 teaspoon olilve oil
- 1 teaspoon butter
- 3 Tablespoons dry white wine
- 1 1/2 lb. potatoes, peeled and chopped
- 3 cups chicken or vegetable broth
- 1/2 – 1 carrot, peeled and cut into chunks
- 1 bay leaf
- 1/2 – 2/3 cup chopped fresh garden tomato
- 3/4 cup fat free half & half or milk
- 1/2 cup shredded pepper jack cheese
For the top: extra pepper jack cheese & snipped green onions
Instructions
- Peel the outer layer off the leeks, then chop in half lengthwise. Look for any stray sand/dirt and if there is any, rinse it out with water. Chop the leek halves horizontally in very thin strips.
- Heat a nonstick soup pot over medium heat. Add the olive oil and butter and cook until the butter is melted and bubbly. Add the leeks and saute until they are nice and tender. Add the white wine and cook until the liquid is almost gone. At this point, the leeks should be very very soft.
- Add the potatoes, broth, carrot and bay leaf, then cover and cook until the potatoes are tender. Stir in the tomatoes and cook for about 10 minutes longer. Remove the bay leaf and blend with an immersion blender or let cool a bit before blending in your blender. Add the half & half and cheese and blend again. Add Red Robin Seasoning (or salt) and freshly ground pepper to taste.
- Garnish with additional shredded cheese and snipped green onions and serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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