Creamy Leek & Potato Soup with Fontina Cheese

Ingredients:

1 pound leeks, rinsed and chopped into small sections with dark green parts removed (about 5 medium to large stems)

4 tablespoons butter

4 medium size Yukon gold potatoes, peeled and cut into chunks

1 tablespoon fresh thyme leaves

1 quart vegetable broth

1 cup buttermilk

1 cup heavy cream

1 cup fontina cheese cut into small cubes

Salt & pepper to taste

Crème fraîche or sour cream

Greens for garnish (I used pea shoots)

Directions:

In a large pot or Dutch oven on medium heat add leeks and butter. Sauté for about 15 minutes until they soften. Add in potatoes and thyme stir for a few more minutes until fragrant.

Add broth and bring to a boil. Reduce heat to low and cover. Let simmer until the potatoes are soft (about 30 minutes).

Turn off heat and use a regular or immersion blender to purée your soup. Pour soup back into pot and add in buttermilk, heavy cream and cheese. Stir until fontina is melted. You may need to turn your heat back on for a few more minutes.

Season with salt & pepper to taste. Top with crème fraîche or sour cream and garnish with greens. Serve & enjoy!