Leek and Potato Soup & Grilled Cheese Sandwiches

 

Of all the winter soups, Leek and Potato Soup is both comforting and familiar. A traditional Irish dish, this rich and creamy soup is frugal, filling and full of flavour. It can also be made in little more than half an hour. Leeks and onions are simply sautéed in butter until soft, then added to diced potatoes and chicken stock and simmered for 30 mintes. Puréed with cream and dill until silky smooth then seasoned with salt and white pepper, this hearty, warm and delicious Leek and Potato Soup served with a Grilled Cheese sandwich is the ultimate comfort food.

Leek and Potato Soup with Dill

Serves 6

2 tbsp butter

3 cups thinly sliced leeks, white and pale green parts only

3 cups of yellow onions, finely chopped

3 russet potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken stock

3 tbsp coarsely chopped fresh dill, plus more for garnish

1/2 tsp salt

1/2 cup cream

Cook the bacon then drain on paper towel; crumble and set aside. In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 5 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Remove the pot from the heat and add the dill. Using an immersion blender, purée the soup until very smooth. Season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, swirl in a dollop of sour cream and garnish with some sprigs of fresh dill and crumbled bacon, for extra panache.

Grilled Cheese Sandwiches with Aged Cheddar

Serves 4

8 slices good quality bread, such as sliced Italian Calabrese 

1 stick Butter, at room temperature

16 oz Aged Cheddar, sliced quite thin

French's Canadian Tomato Ketchup

Spread one side of each slice of bread with butter. Place 4 of the slices butter side down in a large non-stick skillet over medium-high heat, then place the cheese equally on top of each slice. Set the remaining 4 slices of bread butter side up on top of the cheese, and grill until the bottom slices are golden brown. Using a spatula flip the sandwiches over and grill the other side, until the cheese is fully melted and the bread is lovely and golden brown. Slice the sandwiches in half and serve with French's 100% Canadian Tomato Ketchup.