Pureed soup tastes cheesy, but it's not

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Pureed soup tastes cheesy, but it's not
Louisville Courier-Journal - Sep 19 3:07 AMSometimes the science of cooking works in strange ways. In this case, it probably was the combination of slightly caramelized leeks and pureed starchy potatoes, though that's just a guess. Whatever the cause, this easy soup tastes as though it contains about a pound of melted cheese — but it contains none.

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Creamy leek and potato soup
Start to finish: 30 minutes.
· 3 tablespoons olive oil
· 3 small leeks, ends trimmed, thinly sliced
· 1 teaspoon cumin
· 1 tablespoon grated fresh ginger
· 1 teaspoon smoked paprika
· 1 large apple, cored and diced
· 4 to 5 medium potatoes, cut into 1-inch chunks
· 2 to 3 cups vegetable or chicken broth
· 1½ cups low-fat milk
· Salt and freshly ground black pepper, to taste
· Fresh chives, chopped (for garnish)
In a large saucepan, heat the olive oil over medium-high heat. Add the leeks, and sauté until limp, about 2 to 3 minutes. Add the cumin, ginger and paprika, then sauté another minute.
Add the apple and potatoes, and sauté 1 minute. Add the broth (enough to cover half the potatoes) and milk, then bring to a simmer. Reduce heat to medium, cover and simmer until potatoes are tender, about 12 minutes.
Transfer the soup to a blender, in batches if necessary, and carefully blend until smooth. An immersion blender also can be used. Return the soup to the saucepan. Season to taste with salt and pepper.
If you prefer a thinner soup, more broth can be stirred in. To serve, garnish with chopped fresh chives.
Serves 4.