Skip to Content

Cream of Potato, Leek & Armstrong Swiss Cheese

  • Prep
    30 min
  • Total
    30 min
  • Servings
    10

Ingredients

  • 2 tbsp oil or butter
  • 1 medium sized onion, minced
  • 2 garlic cloves, minced
  • 300 g (10.5 oz) leeks, white only, diced
  • 500 g (17.5 oz) potatoes, diced
  • 1 L (4 cups) chicken stock
  • 300 g (10.5 oz) Armstrong Swiss cheese, diced or grated
  • Salt, pepper & nutmeg to taste
  • 60 mL (¼ cup) dry white wine
  • 30 g (1 oz) fine julienne of green leeks for garnish
  • 30-40 pieces of toasted croutons

Directions

  1. Sweat onions, garlic & leeks in oil, for approximately 3-4 minutes.
  2. Add potatoes & chicken stock & bring to a boil.
  3. Simmer for 10-15 min or until tender.
  4. Use an electric blender to puree the ingredients until fine.
  5. Stir in cheese & white wine.
  6. Season with salt, pepper & nutmeg.
  7. Serve in bowl, top with julienne of leeks and croutons.

YOU MAY ALSO LIKE THESE RECIPES

  • Prep
    30 min
  • Total
    50 min

Aged Cheddar, Chive and Buttermilk Biscuits

  • Prep
    30 min
  • Total
    42 min

Bacon and Cheddar Deviled Eggs

  • Prep
    15 min
  • Total
    30 min

Warm Chili Cheese Dip with Spicy Sausage