Baked Potato Leek and Cheese Soup
Warm up your kitchen with this indulgent Baked Potato Leek and Cheese Soup, a comforting blend of hearty potatoes, delicate leeks, and rich, melty cheeses. This recipe elevates classic potato soup by roasting russet potatoes to perfection, bringing out their natural sweetness and depth of flavor. Sautéed leeks and garlic add a fragrant, savory base, while sharp cheddar and Parmesan cheeses create an irresistibly creamy, cheesy finish. A splash of heavy cream ensures a luxurious texture, and chunks of potato are left intact for a satisfying bite in every spoonful. Garnished with fresh chives and served alongside crusty bread, this one-pot soup is perfect for cozy dinners or chilly evenings. Easy to make yet packed with gourmet flavor, it's a recipe you'll return to all season long.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Leeks
- 3 tablespoons Butter
- 3 cloves Garlic
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream or half-and-half
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives, chopped (for garnish)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes, then pierce each potato several times with a fork. Rub them lightly with olive oil and place them directly on the oven rack. Bake for 45 minutes or until they are tender when pierced with a knife. Once baked, let the potatoes cool slightly.
While the potatoes are baking, prepare the leeks. Cut off the dark green tops and root ends, then slice the white and light green parts into thin rounds. Rinse the slices thoroughly under cold water to remove any dirt or grit, then drain.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring frequently, until they are soft and fragrant.
Mince the garlic and add it to the pot with the leeks. Cook for another 1-2 minutes, being careful not to let the garlic burn.
Once the potatoes are cool enough to handle, cut them in half and scoop the flesh into a bowl, discarding the skins. Use a fork or masher to lightly mash the flesh, leaving some chunks for texture.
Add the chicken or vegetable broth to the pot with the leeks and bring to a gentle simmer. Stir in the mashed potato flesh, mixing well to combine.
Use an immersion blender to blend a portion of the soup directly in the pot, leaving some chunks for a creamy-yet-textured consistency. Alternatively, transfer about half the soup to a blender, blend until smooth, then return it to the pot.
Reduce the heat to low and stir in the heavy cream or half-and-half. Gradually add the shredded cheddar and grated Parmesan cheese, stirring constantly until the cheeses melt and fully incorporate into the soup.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with a sprinkle of chopped chives. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 8068 mg | 351% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 30.4 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2175 mg | 167% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 7613 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
