Ingredients with Measurements:
- 2 tablespoons of butter
- 2 leeks, sliced
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 2 cups of diced potatoes
- 1 cup of grated Kanterkaas cheese
- 1 cup of heavy cream
- Salt and pepper to taste
- Chopped chives for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and minced garlic and cook until the leeks are soft and translucent, about 5 minutes.
3. Pour in the chicken or vegetable broth and add the diced potatoes. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the grated Kanterkaas cheese and heavy cream to the pot and stir until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve hot and garnish with chopped chives.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the leeks and garlic, boil then simmer for cooking the potatoes, and medium heat for melting the cheese and heating the soup through.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 33g
Carbohydrates: 19g
Protein: 14g
Sodium: 950mg
Sugar: 4g
Substitutions for ingredients:
- Kanterkaas cheese can be substituted with Gouda or any other semi-hard cheese.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use vegetable broth and omit the cheese and cream for a vegan version.
- Add chopped carrots or celery for more vegetables.
Tips and tricks:
- Make sure to thoroughly clean the leeks as they can be sandy.
- Use an immersion blender for easier pureeing and less mess.
- Add the cheese and cream slowly to avoid clumping.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped chives on top.
Garnishes:
Chopped chives or parsley.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Grilled cheese sandwich or a charcuterie board.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the cheese clumps, try adding it in smaller amounts or stirring more vigorously.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F to avoid any foodborne illnesses.
Food history:
Kanterkaas is a Dutch cheese made from cow's milk. It has a nutty and creamy flavor and is often used in soups and stews.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot as a main dish or as a starter for a meal.
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Region: Dutch