Leek and Potato Soup with Ginger Infusion and Oka Cheese

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Leek and Potato Soup with Ginger Infusion and Oka Cheese

Ingredients

  • 1 lb (450 g) potatoes
  • 8 oz (240 g) leeks
  • 1 oz (30 g) butter
  • 1 oz (30 g) fresh ginger
  • 2 oz (60 g) Canadian Oka cheese
  • 2 cups (500 mL) approx. water or chicken broth
  • Salt and freshly ground pepper

Preparation

  1. Peel, wash, dice and mince potatoes. Let stand in cold water so they don't discolour. Wash and mince leeks.
  2. Melt butter in a saucepan, add leeks and cook 5 minutes over low heat. Do not let leeks brown. Drain minced potatoes and add to leeks. Add water or broth, season with salt and pepper and cook 25 to 30 minutes.
  3. Peel and mince ginger. In a saucepan, bring 2 tbsp (30 mL) of water to a boil. Steep ginger in hot water 5 minutes.
  4. Strain the infusion and add to soup. Crumble Canadian Oka cheese and add to soup. Check seasoning and serve very hot.

Cook commentary

You've got choice: Try this recipe with Canadian Saint-Paulin or Canadian Cantonnier or Canadian Noyan.

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