Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.
- 1⁄4 cup butter
- 3 large leeks, diced (white and light green parts)
- 1 cup chopped vidalia onion (or other white onion)
- 6 green onions, chopped (white and light green parts)
- 1⁄3 cup flour
- 3 cups vegetable broth (or chicken broth)
- 1⁄4 cup white wine
- 1⁄8 teaspoon thyme
- 1⁄8 teaspoon ground mustard
- 1⁄4 teaspoon white pepper
- salt, to taste
- 1 cup half-and-half (or heavy cream or light cream)
- 1⁄2 cup shredded smoked gouda cheese
- In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
- Stir in flour; mix well.
- Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
- Stir in half and half and optional cheese, if using it. Heat through.
- Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
- Return to hot pot. Serve.