Preheat oven to 375°F. Butter a 9×13 inch casserole dish. To prepare the Potato Leek Soup, start by adding the butter to a heavy stock pot and sautéing the leeks and garlic on low heat until translucent, being careful to not add color. Add the potatoes, chicken stock, salt, and pepper. Simmer for 15-20 minutes until the potatoes are very tender.
While the soup is cooking, put a pot of water on the stove to cook the pasta shells. Add the pasta shells and salt to the boiling water, cook 2 minutes less than directions on package. Reserve 1/2 cup pasta water.
Add soup mixture to a blender or use an immersion blender to puree the soup. Return to cooking pot and add Mezzo Secco, Oro Secco or Dry Jack, plus Monterey Jack, Romanello Dolce, Jalapeño Cheddar, Habanero Dry Jack, and Toma cheeses to the soup and stir until combined.
Drain pasta shells, do not rinse, pour into soup and cheese mixture. Add pasta water and stir.
Pour the cheesy soup and pasta shell mixture into the casserole dish.
Melt the stick of butter and mix with grated Dry Jack cheese and breadcrumbs. Sprinkle over top and bake shells and cheese for 30-40 minutes or until golden brown and bubbly.
Recipe developed by Blair Campbell, Hillsboro Pub, Hillsboro, W. Va.
Finalist, Cheese and Mac Recipe Challenge, 2023
