Prep

30 min
Total

30 min
Serving

10

Cream of Potato, Leek & PIzza Mozzarella Shredded Cheese

Name: Cream of Potato, Leek & PIzza Mozzarella Shredded Cheese
Prep time: 30 min
Total time: 30 min
Yield: 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 Pizza Mozzarella Shredded Cheese; 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

What could be more comforting than a good bowl of soup? Both creamy and tasty, this cream of potato, leek, and Armstrong Pizza Mozzarella Cheese soup recipe is perfect for lunch or supper. Why not freeze a batch for those cold evenings when you don't feel like cooking?

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 Pizza Mozzarella Shredded Cheese
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

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

Cream of Potato, Leek & PIzza Mozzarella Shredded Cheese

Ingredients

Directions

Recipe Review

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