Freak A Leek Shells & Cheese Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
For the Potato Leek Soup: 2 tbsp. salted Real California butter 2 leeks, roughly chopped, and washed, use white and lighter green parts only (about 3 cups) 2
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- Immersion blender
- Blender
- Stockpot
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- Grater
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- Colander
- Chef's knife
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- Mixing bowl
Ingredients
- 2 tbsp. salted Real California butter
- 2 leeks, roughly chopped, and washed, use white and lighter green parts only (about 3 cups)
- 2 garlic cloves
- 1 lb. peeled russet potatoes, large dice
- 4 cups chicken stock
- 2 tsp. quality sea salt
- ½ tsp. ground white pepper
- 16 oz. large pasta shells, cooked al dente
- 4 oz. Real California Mezzo Secco, Oro Secco or Dry Jack cheese, roughly chopped
- 4 oz. Real California Monterey Jack cheese, roughly chopped
- 4 oz. Real California Romanello Dolce cheese, roughly chopped
- 4 oz. Real California Jalapeño Cheddar cheese, roughly chopped
- 4 oz. Real California Habanero Dry Jack cheese, roughly chopped
- 4 oz. Real California Toma cheese
- 1 stick salted Real California butter
- ½ cup Real California Dry Jack cheese, grated
- ½ cup Italian-style panko breadcrumbs
- :Mezzo Secco, Dry Jack, Monterey Jack, Jalapeño Cheddar, Habanero Dry Jack, Romanello Dolce, Toma
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