Cheesy Potato Leek Chowder

It is unofficially soup week at The Delectable Kitchen.  After enjoying the last drop of Pumpkin Bean Soup, I was on a quest for more hearty fare.  Cheesy Potato Leek Chowder to the rescue!  I adapted this recipe from a similar one in Cooking Light, but you would never know that it is a lighter soup.  The little bit of Swiss cheese melts beautifully and gives this chowder a thick, creamy base.

I don’t often cook with leeks, but I’m always delighted by their subtle flavor.  I’ve read that the green stalks of a leek are often bitter and should be discarded.  Always the conservationist, I tend to use every bit.  I think that the slight sweetness of the carrots and half-and-half in this chowder help to offset any potential bitterness.  Then again, the bitterness theory could just be an old wives’ tale because this soup is delicious!  Only savory flavors here!


Cheesy Potato Leek Chowder
1 tbs olive oil
2 leeks, thinly sliced
2 cloves garlic, minced
4 cups Yukon Gold potatoes, peeled and cubed
1 cup cubed carrots
1 cup cubed yellow squash
2 15.75-oz cans chicken or vegetable broth
3 bay leaves
1 cup cooked wild rice
1 cup half-and-half
½ cup Swiss cheese, shredded
salt and pepper to taste, and parsley for garnish

Heat the olive oil in a large pot over medium-high heat.  Add the leek and garlic and sauté 3 minutes or until tender.  Add potatoes, carrots, squash, broth and bay leaves.  Bring to a boil, then cover and reduce heat.  Simmer at least 20 minutes or until potatoes and carrots are tender.  Puree half of the soup in a blender and return to the pot.  Or, you can use a stick/immersion blender if you have one, to puree half of the soup in the pot itself.  Add the wild rice, half-and-half, Swiss cheese, salt and pepper.  Heat until cheese melts, stirring occasionally.  Sprinkle with parsley to garnish.

Pumpkin Bean Soup

Soup is so easy to make; I often wonder why I don’t make it more often.  Sure, there are a few fairly decent soups found in a can, but nothing can compare to the flavor of fresh ingredients or the joy of standing over a large pot, stirring and swirling the simmering broth.

This soup is wonderfully hearty.  The firm kidney and black beans in the smooth pumpkin base make the perfect foundation for the burst of flavor from the fresh cilantro and other spices.  It really is perfect for a cold winter’s meal.   As a bonus, this meatless soup hits the elusive triple whammy: low in calories, high in fiber and high in vitamins (vitamin A in pumpkin and vitamin B1 in the kidney beans).  You could try adding different types of beans or even toppings like grated cheese and a dollop of sour cream.  Delicious!  What are your favorite “triple whammy” dishes?

Pumpkin Bean Soup
1 tbs olive oil
1 bunch scallions, sliced (reserve a handful for garnish)
1 red bell pepper, roughly chopped
3 cloves garlic, finely chopped
1 ½ tsp ground cumin
½ tsp thyme (dried) or 1 fresh sprig, minced
1 15-oz can black beans, drained and rinsed
1 15-oz can kidney beans, drained and rinsed
1 15-oz can pumpkin
1 14.5-oz can diced tomatoes, undrained
2 ½ cups chicken or vegetable stock
½ tsp salt
1/8 tsp cayenne pepper, or more to taste
cilantro, chopped for garnish

Heat the oil in a large pot over medium heat.  Add the scallions, bell pepper and garlic.  Cook for 5 minutes or until soft, stirring occasionally.  Stir in cumin and thyme; cook for one minute.  Add beans, pumpkin, tomatoes (and juice) and chicken stock.  Bring to boil, then reduce heat to low and cook for 10 minutes.  Add the salt and cayenne pepper.  Serve with a garnish of chopped scallions and cilantro.  Enjoy!