PLBC Soup
(Potato Leak Broccoli Cheddar)
Ingredients
o 8 tbsp butter
o 2-3 large leeks, white and light green parts thinly sliced
o 8 yellow potatoes (medium sized), peeled and cubed
o 2 small broccoli heads (or 1 large), roughly chopped
o 6 cups veggie stock
o heavy salt and pepper
o 2 cups milk
o 2 cups shredded cheddar cheese
Directions
1. Melt butter in a large pot or dutch oven over medium heat.
2. Add the leeks to the pot and sauté for 8 minutes, stirring occasionally.
3. Add in the potatoes and broccoli and cook for 3 more minutes. .
4. Pour in the broth and season with two generous pinches of salt and a few cranks of pepper. Bring to a boil then simmer on low for 20 minutes or until the potatoes can be pierced with a knife.
5. Purée until smooth with an immersion blender (or transfer everything to a blender).
6. Add in the milk and cheddar cheese, stirring until the cheese has melted into the soup. Taste and adjust the seasonings as needed.
7. Cook on low for 5-10 minutes so the flavors can combine then taste and season again. Serve with freshly cracked pepper and bread.
This is a combination of two of my favorite soups: potato leek and broccoli cheddar. Unfortunately, I haven’t figured out a good name for it beyond just combining the names of both. For now though, the shorthand will be PLBC. This soup is simply delicious. It adds a little more complexity to the classic broccoli cheddar while keeping the same warmth and homeyness of that soup. Make sure you use the best sharpest cheddar cheese you can find — it makes a difference!