Everyone will love this simple, cheesy, creamy, comforting soup! Potato Leek Soup with White Cheddar is easy to make and perfect for lunch, light dinner, or an elegant starter. Make it a “soup and sandwich” meal with Chicken Sloppy Joes!
Why This Recipe is a Keeper!
Potato and leeks together in a soup is a classic combination that never disappoints. This version has white cheddar added for another level of loveliness that will appeal to every member of your household!
Potato – Leek Soup is easy to make and comforting to the last drop! It’s cheesy, creamy and simply delicious!
How to Make Potato Leek Soup with White Cheddar:
Recipe Ingredients (In Addition to Leeks and Potatoes):
Ingredient Notes and Substitutions:
- Leeks: Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. They have a sweet, oniony flavor, but unlike their relatives, they are best cooked rather than consumed raw. Leeks can also be very muddy, so thorough washing is necessary. See below for how to do that.
- Russet Potatoes: I prefer Russet potatoes in this Potato Leek Soup for their starch content, but you can also use waxy potatoes such as red or Yukon golds.
- Chicken Broth: When I don’t make my chicken stock/broth, I use Swanson Natural Goodness.
- White Cheddar Cheese: White cheddar cheese does not have any color added. You may also use yellow cheddar cheese.
- Gather and prep all the ingredients.
- Start with the leeks. Leeks can be very muddy, so after halving and slicing the leeks, immerse them in a bowl of cold water.
- Swish the leeks around so any dirt trapped in the layers falls to the bottom of the bowl.
- Then, scoop the leeks out with your hands or a slotted spoon, leaving any debris behind.
- Peel and cube the potatoes. I don’t do this too far ahead of time because they can discolor unless you keep them immersed in water. There’s no problem if you do that; remember, they discolor if not covered with water.
- Cook the leeks in a large pot until melty soft in the butter and oil. Stir them often, and be careful not to brown or burn the edges.
- Add the garlic and cook briefly.
- Add the peeled and cubed potatoes, chopped fresh thyme, and chicken broth.
- Bring to a boil, reduce the heat, then simmer until the potatoes are tender.
- Add the cream and cheese.
- Puree using an immersion blender until the soup is silky smooth! If you don’t have an immersion blender, grab one below in the affiliate links! You’ll be glad you did!
- Season to taste with salt and pepper.
- Garnish with fresh chives and crispy bacon if desired!
- Total creamy, cheesy comfort in a bowl!
Chef Tips and Tricks:
- When a recipe requires softly cooked onions, leeks, and shallots, I start with cooking them in fat but will then add small amounts of water to help move the softening process along. This keeps them from getting brown, golden, or burning because these vegetables have a lot of sugar.
- Immersion blenders are one of the most useful kitchen appliances you’ll ever own. Besides pureeing soups, they’re great for many things including smoothing out lumpy gravy or sauce.
Frequently Asked Questions:
Yes, it’s possible to freeze potato leek soup. Thoroughly cool the soup, then place it in containers as desired. Freeze for 2 to 3 months. Thaw in the refrigerator, then gently reheat over low heat. Whisk the soup several times while heating to bring it back together and smooth it out.
Absolutely! You can make Potato Leek Soup 2 to 3 days ahead of time. Cool completely, then refrigerate. Reheat on the stovetop on low heat until heated through.
You can use any cheese that melts well like Gouda or Gruyere.
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More creamy soups you’re sure to love!
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Potato Leek Soup with White Cheddar
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- 2 tablespoons butter
- 2 tablespoons canola oil
- 2 large leeks - white and light green part only, halved and thinly sliced (approximately 3 cups), thoroughly washed
- 4 cloves garlic - chopped
- 6 large Russett potatoes - approximately 3 pounds, peeled and cubed (7-8 cups)
- 6 cups chicken broth
- 1 tablespoon chopped fresh thyme
- 1 cup heavy cream
- 2 cups shredded white Cheddar cheese
- Pinch cayenne - optional
- Salt and freshly ground black pepper - to taste
- Diced cooked bacon - for garnish
- Chopped fresh chives - for garnish
- Heat butter and oil in a Dutch oven or other soup pot over medium-high heat.
- Add the leeks, reduce heat to medium-low and cook 5-7 minutes, stirring often or until the leeks are very soft. Be careful to not brown them or burn the edges.
- Add the garlic and cook briefly, 10-15 seconds or until fragrant.
- Add the potatoes, chicken broth and chopped fresh thyme.
- Bring to a boil, reduce heat to medium-low and cook partially covered for 15-20 minutes or until potatoes are very tender.
- Remove from the heat. Stir in the cream and cheese and continue stirring until the cheese has melted.
- Puree with an immersion blender or in batches in a food processor or blender (be careful with hot liquids).
- Add a pinch or two of cayenne and season to taste with salt and black pepper as desired.
- Serve, garnished with bacon and chopped fresh chives.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.