Cheddar Leek Soup
Velvety, rich, and utterly comforting, this Cheddar Leek Soup is a luxurious take on classic soup recipes. Combining the mild sweetness of sautéed leeks with the creamy decadence of sharp cheddar cheese, this dish is elevated by a touch of nutmeg and finished with a silky texture, thanks to the perfect blend of milk and cream. Ideal for cozy weeknight dinners or as a starter for a gourmet meal, this soup is both satisfying and easy to make in under an hour. Serve it with a hunk of crusty bread for dipping, and garnish with chopped parsley for a vibrant, fragrant finish. Perfectly suited for cheese lovers and soup enthusiasts alike, this Cheddar Leek Soup is comfort food at its finest.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 medium leeks (white and light green parts only)
- 3 cloves garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 cups sharp cheddar cheese (grated)
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley (chopped, for garnish)
- crusty bread (optional, for serving)
Instructions
Prepare the leeks by trimming off the root ends and dark green tops. Slice the white and light green parts into thin rounds and rinse thoroughly to remove any grit.
Melt the butter in a large pot over medium heat. Add the prepared leeks and cook, stirring occasionally, for 6-8 minutes until softened but not browned.
Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes until fragrant.
Sprinkle the flour over the leeks and garlic, stirring constantly, and cook for 1-2 minutes to create a roux.
Gradually pour in the vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Lower the heat and stir in the milk and heavy cream. Bring to a gentle simmer, but do not let it boil.
Add the grated cheddar cheese one handful at a time, stirring until fully melted before adding more. Continue until all the cheese is incorporated.
Season the soup with salt, black pepper, and ground nutmeg. Taste and adjust seasoning as needed.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, work in batches to puree the soup in a blender, then return it to the pot.
Heat the soup gently if it has cooled, being careful not to let it boil. Ladle into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4757 mg | 207% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 40.4 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2216 mg | 170% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3091 mg | 66% | |
*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.
