Ingredients

3-4 Large Leeks (greens removed)

3 cloves of garlic (minced)

2 Tbsp shallots (minced)

1 jalapeno (de seeded and minced)

2 Tbsp butter

2 Tbsp All Purpose Flour

6 oz. smoked Gouda (shredded)

3 oz. cheddar cheese (shredded)

8 oz. heavy cream

1 cup milk (I used goat milk but any milk will do)

1 tsp kosher salt (or more according to taste)

1/4 tsp white pepper

1/2 tsp black pepper

1/2 tsp pink peppercorn (ground)(omit this if you don't have any)

1 pinch dried oregano

1 tsp dried or fresh parsley

Directions

• Split leeks lengthwise and chop into 1/2 -3/4 inch pieces and soak in water to clean (man are these things dirty!!!)
• On Med-High heat melt the butter in a skillet and saute drained leeks until they become translucent. Add garlic, shallots and jalapeno. Saute for 2 minutes.
• Add the rest of the seasoning and flour and cook for about 3 more minutes
• Add the cream and stir until smooth. Add the cheese and blend until melted. Add milk and stir.
• Put this mixture in a shallow casserole dish and brown the top under the broiler.
• Top with a small amount of crumbled crackers (your choice)
• Serve as a dip for pita chips or bread or as a side dish to meat.

Shopping List (items you will need)

leeks

shallots

jalapeno

smoked gouda

heavy cream

Pantry Items (items you may already have)

garlic

butter

all purpose flour

cheddar cheese

milk

kosher salt

white pepper

black pepper

dried oregano

dried or fresh parsley