Well… Now is the time I officially start sharing some yummy soup recipes with you guys 😊 I’ve ALWAYS loved potato leek soup, but as usual, I never play by the rules. I needed to add a little something extra, so I decided to use one of my favorite spices: turmeric! So, here we have my Turmeric Potato Leek Soup, paired with a quick & easy Chili Chive Grilled Cheese.

There are a few things that turned this ordinary soup into a fusion chocolateandcheeseplease recipe 😊 For starters, we are using the WHOLE entire leek. That’s why the soup is more of a green color, rather than yellow with the added turmeric. The green part of leeks tend to be very tough, and that’s why people don’t really add them into this soup. However, if you have a time to spare, I recommend using them because it only takes a few extra minutes for them to soften up on the stove before adding in your potatoes and stock.

Secondly, I used mushroom stock instead of a typical vegetable stock. Personally, I think mushroom stock adds a richer flavor to the soup. You can also use any meat stock if that’s your preference. When using stock, be sure it’s unsalted, because you don’t want your food to end up extremely salty (I’ve done it before and ended up having to throw everything away).

LASTLY, obviously I’m using turmeric. I have SO many recipes that use turmeric in them. It’s probably one of my favorite spices, and I thought it would be the perfect addition to this soup. Having turmeric in the colder months is also really good for your immune system. I used a ton of fresh cracked black pepper, which is when the flavor of turmeric really comes to life 😊

I love soup, but I honestly cannot eat it without some sort of bread, crackers, or grilled cheese. Since the soup is mild in spice, I thought I’d make a Chili & Chive Grilled Cheese. Chives go SO well with potatoes, so adding the chives into the grilled cheese and then dipping it into the Turmeric Potato Leek Soup is the most perfect combination!

I hope you guys enjoy this recipe. It’s definitely a great one for the cold winter nights, and great for weekday lunches or dinners! Please be sure to tag me in any Instagram stories or posts so I can repost them as well 🙂 Always reach out if you have any questions. Enjoy!

Turmeric Potato Leek Soup | Chili Chive Grilled Cheese

Megha Patel

 

prep time:15 minutes mins

cook time:45 minutes mins

servings:4 people

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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!