Turmeric Potato Leek Soup | Chili Chive Grilled Cheese
Servings: 4 people
Ingredients
Turmeric Potato Leek Soup
- 2 tbsp unsalted butter
- 1 bay leaf
- 6 cloves garlic roughly chopped
- 2 large leeks washed very well and roughly chopped
- 3/4 tbsp turmeric
- 1 tbsp olive oil
- 3 russet potatoes washed very well, peeled, and roughly chopped
- 4 cups mushroom stock
- 1/2 cup 2% milk
Chili & Chive Grilled Cheese
- 2 tbsp unsalted butter
- 8 slices sourdough bread
- 4 slices White American cheese
- 4 thai chili peppers finely chopped
- 4 tsp chopped chives
Instructions
Turmeric Potato Leek Soup
- Turn your stove on medium low heat. Melt butter in the pot and throw in your bay leaf, garlic, and leeks. Add salt and black pepper per taste.
- After 2 minutes, add in the turmeric, and olive oil. Mix well and let the leeks cook down so they are soft (about 8 minutes).
- Then, add in your potatoes and mushroom stock. Give it a mix. Add some more salt and give it a taste. Let this cook on your stove until the potatoes are completely cooked through. Will be about 25 minutes. (Adjust stove to medium if needed).
- Once the potatoes are cooked through, take out the bay leaf. Use an immersion blender or a regular blender to puree your soup. Put it back on the stove, add in your milk, and let it simmer while you make the chili & chive grilled cheese. If you want it to be thinner, add more milk.
Chili & Chive Grilled Cheese
- On your bread, add on the slice of cheese (or you can add 2), chili's, chives, cracked black pepper & salt.
- Put some butter on your pan and let your grilled cheese cook until the cheese is nice and melted.
- Once it's done, spoon out a ladle of soup, dip your grilled cheese into it, and ENJOY!