Stay warm and Eat the Season - Potato and Leek Soup

If your looking for something to keep you warm during this deep freeze many of us are experiencing in the country, why not cook up a warm, hearty and fresh potato and leak soup. This recipe is great for winter as a warm soup and it's also great during the warmer months as a cold soup. Potato and leek soup isn't only versatile but is very delicious and flavorful. I made a nice pot of it yesterday and it was just great! - Tre'


Ingredients:
1 pound russet potatoes (peeled and cubed)

2 cups chicken stock (or use vegetable stock)

1 large leek

1 cup celery (sliced)

1 cup Swiss chard (washed and chopped)

2 tablespoons butter

2 cups sweet potato (peeled and cubed)

1/4 teaspoon black pepper (ground)

1/4 teaspoon paprika

1/4 teaspoon nutmeg (ground)

1 1/2 cups milk

1/2 teaspoon sea salt


Instructions:
In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. Meanwhile, wash leeks and chard. Cut leek into thin slices and chop Swiss chard into fine pieces.In a large saucepan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, paprika and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Top with Greyere or Cheddar cheese