This soup is rich and creamy even without the blue cheese topping, so if you don’t like blue cheese, leave it out.
Creamy Leek and Potato Soup
1 tablespoon butter, melted
1 shallot, finely chopped
2 leeks, white and light green parts only, chopped
2 cups chicken broth
2 russet potatoes, peeled and cut into 1/2-inch chunks
1/2 cup heavy cream
salt and pepper to taste
2 ounce blue cheese, crumbled
Set Sun Oven out to preheat.
Combine the butter, shallots, and leeks in a large pot. Cover and cook in the Sun Oven until the leeks have softened, 15 to 20 minutes. Add the stock and potatoes and continue cooking, covered, until the potatoes are soft, about 1 hour. Remove the pot from the Sun Oven. Use an immersion blender to puree the soup until smooth. Stir in the cream. Season to taste with salt and pepper. Ladle into bowls and top each serving with chives and blue cheese.