Leek and Potato Velouté with Reblochon Cheese

Ingredients:

• 2 leeks, chopped
• 2 potatoes, diced
• 4 cups vegetable stock
• 1/4 cup heavy cream
• 1/2 cup grated Reblochon cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Melt butter in a large saucepan over medium heat.
2. Add leeks and potatoes to the saucepan and sauté for 5 minutes or until tender.
3. Pour in the vegetable stock and bring the mixture to a boil.
4. Reduce heat and let simmer for 20 minutes or until the vegetables are soft.
5. Remove from heat and let the mixture cool slightly.
6. Puree the mixture in a blender, then return it to the saucepan.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Divide the velouté among 4 bowls.
9. Sprinkle grated Reblochon cheese over each bowl.
10. Broil the bowls in the oven for 2-3 minutes or until the cheese is melted and bubbly.
11. Serve immediately.

Verdict:

This Leek and Potato Velouté with Reblochon Cheese is a creamy and indulgent soup that’s perfect for a chilly day. The velvety texture of the soup and the gooey cheese on top make for a comforting and satisfying meal.

Serving Suggestions:

This soup pairs well with a simple green salad and a slice of crusty bread. Serve with a glass of white wine to round out the meal.