@breadbakebeyond: Potato & Leek Soup with Leek Confit and Fettunta A creamy, rich soup that’s just right for winter. The leek confit adds a deep, rich flavor, and I mixed in @Dan-O's Seasoning Cheesoning and Gruyère cheese for a cheesy twist in every bite. I served it with fettunta - a thick slice of sourdough toasted with olive oil and rubbed with garlic. Simple, cozy, and perfect for a chilly evening! #merrymeals #danospartner Ingredients For the Soup: 3–4 medium yellow potatoes, peeled and cut into cubes 3 leeks, white and light green parts only, chopped 2 teaspoons fresh thyme leaves 1/4 cup Dan-O’s Cheesoning seasoning Salt, to taste (if needed) 4 tablespoons cooking oil (olive oil or avocado oil) Ground black pepper, to taste (if needed) 2 cups vegetable stock Water, as needed (Note: Add gradually to reach your desired soup consistency.) 1/4 cup Gruyère cheese, grated (or Parmesan cheese as a substitute) (Note: For a milder flavor, cheddar can also be used.) Optional: 1/4 cup heavy cream (Note: Coconut cream can be used as a non-dairy alternative.) For the Leek Confit: 2 leeks, white and light green parts, sliced into rings Olive oil, enough to cover A pinch of salt For the Fettunta (Italian garlic toast): 1 thick slice of country sourdough bread 1 garlic clove 2 tablespoons extra virgin olive oil (EVOO) For Serving: A drizzle of heavy cream for topping the soup Fresh chives or parsley, finely chopped Instructions Make the Leek Confit: Preheat your oven to 335°F. In an oven-safe dish, combine the sliced leeks, olive oil (enough to cover them), and a pinch of salt. Gently mix. Bake for 30–40 minutes, or until the leeks are soft and slightly caramelized. (Note: Check occasionally to prevent overcooking.) Make the Soup: Heat a large pot over medium heat. Add the cooking oil. Once the oil is hot, add the chopped leeks and minced garlic. Sauté until softened, about 2-3 minutes. Add the potatoes and fresh thyme. Stir well to coat. Pour in the vegetable stock and stir in Dan-O’s Cheesoning. Add salt and pepper if needed. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, stirring frequently, until the vegetables are soft. (Note: Add water gradually if the soup becomes too thick.) Use an immersion blender to puree the soup until smooth. (Note: For a chunkier texture, blend only part of the soup.) Stir in the grated Gruyère cheese until melted. If using, add the heavy cream and mix until combined. Make the Fettunta: Brush both sides of the bread slice with olive oil. Toast the bread in a skillet over medium heat until golden brown and crispy on both sides. While the bread is still warm, gently rub the peeled garlic clove over one side of the toast. Serve: Ladle the soup into bowls. Place a spoonful of leek confit in the center of each bowl. Drizzle a small amount of heavy cream over the soup for decoration and garnish with fresh chives or parsley. Serve with the fettunta on the side. Dip and enjoy!

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Friday 03 January 2025 20:34:15 GMT