1. Prepare Veggies

   Prepare ingredients, setting aside 4 tbsp of the chopped leeks.

   • 3 , white part only, chopped Leeks
   • 3 , peeled, diced Russet Potatoes
   • 1 , diced Yellow Onion
   • 10 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, sauté vegetables in oil over medium heat for 5 minutes. Add vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
3. Prepare Herbed Goat Cheese

   Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp , leaves picked, chopped Italian Parsley
   • 1/4 lb Soft Goat Cheese
   • 1/3 cup Heavy Cream
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with reserved leek, freshly cracked black pepper & olive oil, if desired.

   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	550 kcal
Total Fat	22 g	28%
Total Saturated Fat	9 g	45%
Unsaturated Fat	13 g
Low Cholesterol	40 mg	13%
Low Sodium	880 mg	40%
Total Carbohydrate	66 g	24%
Fiber Total Dietary	5 g	19%
Sugars Total	16 g
Protein	23 g	47%
Vitamin C	35 mg	40%
Calcium Ca	199 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	6.5 mg	35%
Vitamin D	0.3 µg	2%
Potassium K	1370 mg	30%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.6 mg	50%
Niacin	9.5 mg	60%
Pantothenic Acid	0.9 mg	20%
Vitamin B-6	1.3 mg	70%
Folate (B9)	161 µg	40%
Vitamin B-12	0.1 µg	2%

By Innit Culinary Team