Freak A Leek Shells & Cheese Recipe | California Dairy Foodservice

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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Cooking tools:

  • Immersion blender
  • Blender
  • Stockpot
  • Baking dish
  • Grater
  • Oven
  • Stove
  • Pot
  • Saucepan
  • Colander
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • 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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