Creamy Leek and Gouda Soup
Cozy up with a bowl of Creamy Leek and Gouda Soup, a velvety blend of earthy leeks, creamy Yukon Gold potatoes, and rich, gooey Gouda cheese. This hearty soup is elevated with the subtle flavors of fresh thyme and a whisper of garlic, creating a perfectly balanced dish that’s both comforting and gourmet. With its smooth texture achieved through pureeing and finishing touches of heavy cream, this soup offers an indulgent, restaurant-quality experience right at home. Garnish with vibrant chives and pair with crusty bread for a satisfying meal that’s ready in under an hour. Perfect for chilly evenings or as an elegant starter to impress guests, this leek and Gouda soup is a must-try for lovers of creamy, cheese-packed dishes.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium, sliced leeks (white and light green parts only)
- 3 garlic cloves (minced)
- 3 medium Yukon Gold potatoes (peeled and diced)
- 5 cups low-sodium chicken or vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 cup heavy cream
- 1.5 cups Gouda cheese (shredded)
- to taste salt
- to taste black pepper
- 2 tablespoons chopped chives (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
Melt the butter and olive oil in a large pot over medium heat.
Add the sliced leeks to the pot and sauté for 5-7 minutes until softened but not browned.
Stir in the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Add the diced potatoes, chicken or vegetable broth, thyme, and bay leaf to the pot and bring to a simmer.
Reduce the heat to medium-low and cook for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf and use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender and blend in batches.
Return the soup to the pot over low heat and stir in the heavy cream.
Gradually add the shredded Gouda cheese, stirring constantly until the cheese is fully melted and the soup is creamy.
Season with salt and black pepper to taste, and heat gently for another 2-3 minutes without boiling.
Ladle the soup into bowls, garnish with chopped chives if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1456 mg | 112% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3192 mg | 68% | |
*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.
