Potato Leek Soup with White Cheddar
Here’s a simple, cheesy, creamy comforting soup everyone will love! Potato Leek Soup with White Cheddar is easy to make and perfect for lunch, light dinner or elegant starter.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
SUBSTITUTIONS:
- A large onion may be substituted for the leeks.
- Substitute Gouda or Gruyere for Cheddar if desired.
- When a recipe requires softly cooked onions, leeks, and shallots, I cook them in fat to begin with, but 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.
- This can be made 2-3 days ahead. Gently reheat over low heat on the stovetop.
- Freeze in airtight containers in portions as desired for 2-3 months.
- Thaw in the refrigerator. Gently reheat over low heat on the stovetop, whisking occasionally to bring the soup back together and smooth it out.
Nutrition
Serving: 1 | Calories: 659kcal | Carbohydrates: 75g | Protein: 20g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1139mg | Potassium: 1869mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1527IU | Vitamin C: 44mg | Calcium: 391mg | Iron: 5mg