Posted on Nov 21, 2016
by Andrea Alden
Categorie : Appetizers


  • ¼ cup of butter
  • 3 leeks, white and light green parts only
  • 3 cloves of garlic, minced
  • 3 tbsp. flour
  • ½ cup of dry white wine
  • salt and pepper to taste
  • 2 tsp. thyme
  • 2 tsp. oregano
  • 10 cups turkey stock(link) divided
  • 8 medium russet potatoes, peeled and cut into chunks
  • 2 cups of smoked cream
  • 1 cup grated gruyere cheese
  • 1 cup of grated parmesan cheese
  • 1 cup of grated sharp cheddar
  • bacon, green onion, and croutons for garnish 


Step 1
Find your biggest stockpot (this recipe makes a lot of soup). Melt the butter over medium-low heat. Slice the leeks in half, and then into half moons. Cook the leeks in the butter until they’re tender. About 5 minutes. Add the garlic. Add the flour.
Step 2
Deglaze the pot with the white wine, scraping up any browned bits. Season with salt, pepper, thyme, and oregano. Add 8 cups of turkey stock, then the potatoes. Bring everything to a low simmer until the potatoes are tender. This should take 45 minutes to an hour.
Step 3
Use an immersion blender or hand mixer to break up the potatoes; you want a few lumps, but not huge chunks. Your soup should start thickening up quite a bit now. Add in the cream and stir to combine. Add most of the cheeses, stirring until completely melted in, reserving a little of each for garnish when you serve. If you find that the soup is too thick still, add the remaining turkey stock, a little at a time, until you have the consistency that you are looking for. Taste test, and season with additional salt and pepper as needed.
Step 4
Serve this soup as an appetizer or meal, garnished with croutons, green onion, bacon bits, and any remaining cheese.

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