Smooth, creamy comfort food like this is quick and easy; perfect
to serve on a chilly evening at the coast. Unlike the traditional soup, it doesn’t have the massive amounts of cheese or cream in this recipe; so have all you’d like. Nonetheless, just a pinch of blue cheese and rosemary adds the little extra something I think you’ll enjoy.
Unlike the urban areas, the small coastal town of Half Moon
Bay is laid back and relaxed. It’s great for surfing, walking along the
beach, fishing, sailing or just taking a moment to unwind, near this crescent shaped bay. There is often fog and overcast during the night and morning hours, usually clearing to offshore during the afternoon. Its roots have been as a fishing community and agricultural center, and even the popular juice drink company, Odwalla, is based here.
- 3 T Olive oil
- 3 C Sliced leeks, white parts (2 leeks)
- 3 t Garlic, minced
- ½ t Fresh rosemary leaves, finely chopped
- 4 C Vegetable stock, reduced sodium
- 5 med Russet or Yukon Gold Potatoes, peeled and quartered ( about 1 ¾ lb)
- ½ C Fat –free Half and Half
- ½ t Kosher Salt (optional)
- 1 T Fresh parsley, chopped to garnish
- 4 t Blue cheese, crumbled
- In a large pot, heat oil over medium heat.
- Add the leeks and cook, stirring often, until tender, about 3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the chicken stock, rosemary, salt and potatoes.
- Reduce heat to medium-low, cover and simmer gently until the vegetables are tender, about
- minutes, or until tender.
- Remove from the heat.
- Puree in a food processor just until smooth.
- Return to pot, add half and half; stir.
- Ladle into 4 soup bowls and garnish with parsley and blue cheese.
- Serve warm.