Ah, leeks. Their history goes back to the Egyptians (the pyramid-builders ate them) and ancient Welsh soldiers (they wore bits of leeks in their helmets to distinguish them from their Saxon foes). These days, we turn to leeks as a source of vitamin C, iron, and fiber. Leeks are often paired with potatoes, as they are in today’s recipe, or in a classic chilled vichyssoise. Sauvignon blanc is often recommended as a pairing partner for the soup, and it works for today’s recipe too — even more so when you consider how its crispness will cut the richness of the added cheese. Try a French Sauvignon Blanc from the Loire such as Pascal Jolivet Sauvignon Blanc ($14).
Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.