Creamy Leek, Potato and Mushroom Stew with Blue Cheese

By Hklbrries

The original recipe calls for chicken broth. Substitute vegetable stock to make it vegetarian.

Ingredients

• 1 package (1/2 ounce) dried porcini mushrooms
• 1 cup boiling water
• 1 tablespoon vegetable oil
• 2 large leeks, white part only, cleaned and thinly sliced
• 4 stalks celery, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 1 teaspoon cracked black peppercorns
• 1 teaspoon salt
• 1 pound portobello or cremini mushrooms
• 1 (28-ounce) can tomatoes, including juice, coarsely chopped
• 1 cup condensed vegetable stock
• 2 to 3 potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup whipping cream
• 3 ounces good quality blue cheese, such as Maytag or gorgonzola, crumbled

Details

Servings 6

Preparation

Step 1

In a heatproof measuring cup or bowl, combine dried mushrooms and boiling water. Let stand for 30 minutes and strain, reserving liquid. Pat mushrooms dry, chop finely and set aside.

In a skillet, heat oil over medium heat. Add leeks and celery and cook, stirring, until softened. Add garlic, thyme, pepper, salt and dried mushrooms and cook, stirring, for 1 minute. Add fresh mushrooms and cook, stirring, until they are well-integrated into mixture. Add tomatoes, vegetable stock and reserved mushroom liquid and bring to a boil.

Place potatoes in stoneware. Add contents of pan and stir.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until potatoes are tender. Stir in cream and cheese. Cover and cook on high for 15 minutes or until cheese is melted into sauce and mixture is hot and bubbling.

Nutrition Information:
Per serving
223 calories
14 grams fat (7 grams saturated, 55 percent fat calories)
7.5 grams protein
19 grams carbohydrates
38 milligrams cholesterol
4 grams dietary fiber
774 milligrams sodium