Potato Leek Cheese Soup
Indulge in the comforting warmth of this creamy Potato Leek Cheese Soup, a rich and hearty favorite perfect for cozy nights and family dinners. This velvety soup begins with sautéed leeks and garlic, lending a savory base that beautifully complements the tender russet potatoes. A blend of chicken or vegetable stock, milk, and heavy cream creates a luscious texture, while sharp cheddar cheese melts into every spoonful for a bold, cheesy finish. Pureed to silky perfection and garnished with fresh chives, this recipe delivers restaurant-quality flavor in just under an hour. Whether you're savoring it as a main course or pairing it with crusty bread, this loaded potato and leek soup promises to warm your soul.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 large leeks (white and light green parts only)
- 3 cloves garlic cloves
- 4 medium russet potatoes
- 6 cups chicken or vegetable stock
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives (optional, for garnish)
Instructions
Trim the leeks, discard the dark green tops, and thoroughly wash the white and light green parts to remove any dirt. Thinly slice the cleaned leeks.
Peel the potatoes and chop them into small cubes, approximately 1/2-inch wide.
Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Once melted, add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened and slightly translucent.
Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
Stir in the cubed potatoes and pour in the chicken (or vegetable) stock. Increase the heat to medium-high and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend carefully.
Return the pureed soup to the pot and place it over low heat. Stir in the milk, heavy cream, shredded cheddar cheese, salt, and black pepper. Stir until the cheese has melted and the soup is evenly creamy.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 9284 mg | 404% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 32.1 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2202 mg | 169% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5110 mg | 109% | |
*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.
