Cheesy Potato Leek Soup
This creamy and satisfying soup combines tender potatoes and leeks with a rich, cheesy broth. Flavoured with garlic, bay leaves, and coriander, it is simmered until thick and finished with cream. Topped with fresh chives, it makes a hearty family dinner that is ready in just over an hour. This recipe yields eight generous portions.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, minced
- 1 sweet onion, chopped
- 12 cloves garlic, minced
- 4 large fresh bay leaves
- 1 teaspoon ground coriander
- 5 russet potatoes, cut into bite-size pieces
- 1 cube chicken bouillon
- 1 quart chicken stock, or as needed
- 0.5 pound shredded Colby-Monterey Jack cheese
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- 0.25 cup chopped fresh chives, or more to taste
Method
- Heat the butter and olive oil in a large pot. Cook the minced leeks, chopped onion, minced garlic, bay leaves, and ground coriander until the onion is soft and translucent, about 7 minutes. Add the bite-size potato pieces and the chicken bouillon cube. Pour in sufficient chicken stock to cover the vegetables. Bring to a boil, then lower the heat and simmer, stirring now and then, until the vegetables are tender, about 20 minutes.
- Use a potato masher to crush the potatoes to your preferred texture. Mix in the shredded Colby-Monterey Jack cheese and the heavy whipping cream. Let the soup return to a simmer and cook until the cheese has fully melted and the soup is hot, about 15 minutes more. Season with salt and black pepper. Take out and discard the bay leaves.
- Serve the soup in bowls, garnishing each portion with the chopped fresh chives.
Nutrition (per serving)
Calories392 kcal
Fat25 g
Sugars3 g
Protein11 g
Sodium770 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorKymarahD
