Soup 10: Potato Leeky Cheesy Soup

Soup is such a comfort food. This one was especially comforting, I couldn't decide whether I wanted to do a loaded baked potato soup or a potato leek soup and so I created this hybrid of both. 
​I was sad when it was gone. 

Recipe below

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13 medium golden potatoes peeled and cut into quarter inch chunks (doesn’t need to be pretty it just aids cooking)
1 large leek white and light green parts sliced
1/2 large onion sliced
2 small stalks celery chopped
1 carrot chopped
1 Tbs minced garlic
4 Tbs better than bullion chicken base (you can substitute for their no chicken base, garlic base or vegetable base if making vegetarian)
1/2 cup Parmesan
1/2 cup Asiago
1/2 cup Fontina
2 Tbs sage
Garlic powder, celery salt, salt and pepper (to taste.. or the ancestors say when)
Olive oil
Water about 5 cups

Optimal : cooked bacon lardons, chives, crispy onions.

In a large pot caramelize the onions in some oil … add in the leeks as they have just turned opaque.
Add in the celery and carrot. Cook a couple minutes and then add in the garlic and better than bullion base.
Stir this so things are coated add in the sage and pepper and a little salt and celery salt.
Put all the potatoes in the pot and cover with water so potatoes are covered. Cook until the potatoes are falling apart soft. Use an immersion blender or regular blender to make everything really smooth. “Fold in the cheese” (Little Schitts Creek humor) till melted adjust the seasonings and then top with some garnishes of your liking.

You can add more water if you like, it turned out quite thick .. almost like a really loose mashed potatoes and I was not mad about it.