RECIPES

Irish Cheddar and Potato Leek Soup

2 leeks, top half of leaves discarded
6 medium Yukon Gold potatoes,
peeled and cut into ½ inch pieces
1 tablespoon olive oil
1 quart chicken stock
1 pint heavy cream
1 pint buttermilk
½ pound Irish cheddar grated
1 tablespoon chopped chives

Rinse the leeks very well and dice.

Sautee potatoes and leeks in the olive oil in a large pot on medium heat until the leeks begin to turn gold. Add the chicken stock, heavy cream, and buttermilk. Simmer until the potatoes are tender.

Remove half of the potatoes, puree in a blender and return to the pot. Stir in pureed potatoes until fully incorporated. Remove from heat. Stir in the chives and the Irish Cheddar and serve immediately.

Serves 6.

Serve with our value wine of the month, the Sacred Hill Unoaked Chardonnay from New Zealand for just $7.99!