Potato, Leek and Blue Cheese Soup

Recipe by Sarah Foster from Fresh Every Day

For an even heartier soup, stir in some coarsely chopped spinach, kale or other greens at the end and cook just to wilt.

(serves 6)
4 leeks (about 2 pounds, trimmed and split lengthwise, then cut into 1/4-inch rounds
2 Tablespoons butter
2 Tablespoons olive oil
3 celery stalks, chopped
1 pear, cored and chopped
4 garlic cloves, minced
1-1/2 pound white or yellow potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 Tablespoon chopped fresh rosemary or sage leaves
1 cup crumbled blue cheese (plus more for garnish)

Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Add the celery and cook, stirring occasionally until soft, about

5 minutes. Add the pear and garlic and saute 2 minutes longer, stirring so not to brown the garlic. Add the potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over low-medium hat. Reduce the heat to low and simmer, uncovered, stirring occasionally until the potatoes are tender, about 20-25 minutes. Cool the soup slightly and transfer half to a food processor or blender and puree until smooth. Add the puree back to the chunky soup and stir to mix. Reheat and adjust salt and pepper if necessary. Stir in the blue cheese and rosemary and serve, topped with additional crumbles of cheese.

Potato, Leek and Fromage Blanc Frittata

Recipe from Food and Wine, February 2007

(serves 6)
2 medium potatoes, unpeeled (3/4 pound)
2 Tablespoons unsalted butter
2 leeks, white and tender green parts, halved and thinly sliced
salt and freshly ground pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc (or crumbled feta or goat cheese)

Preheat the oven to 375˚. In a medium sauce pan, cover the potatoes with water and bring to a boil. Boil until tender, about 15 minutes. Drain and cool slightly then cut into a quarter-inch dice.

In a 12-inch skillet, heat the butter over moderate heat and saute the leeks until tender, about 4 minutes. Add the potatoes and cook for 3 minutes more. Whisk the eggs in a large bowl with milk salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Dollop the top with cheese and transfer to the oven. Bake until the eggs are set in the center, about 18 minutes. Cut into wedges to serve.