A tasty recipe for Cheesy Potato Leek Soup is super simple to make. This loaded potato soup variation is full of flavor. It is an excellent way to use up left over potatoes and leeks. This recipe is an offshoot of the more classical potato leek soups. It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!
Potato Leek Soup – So Good You’ll Want Seconds!
When we’re planning dinners, it’s usually one of the first things that come to mind because it’s so simple to make and it’s packed with flavor . If you haven’t tried Potato Leek Soup before, I encourage you to give this recipe a try! It comes together in about 45 minutes, and it will leave your kitchen smelling amazing. Best of all?
This recipe will make you happy even if it is raining or snowing outside. The warm soup, packed with potatoes and leeks, is full of flavor and a great way to use up left over potatoes from the night before and leeks from your CSA box.
Serve this luscious, creamy soup with some crusty French Bread, English Muffin Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
Not quite what you are looking for? Try out these other great leek recipes:
PrintPotato Leek Soup
A tasty recipe for Cheesy Potato Leek Soup is super simple to make. This loaded potato soup variation is full of flavor.
- Prep Time: :15
- Cook Time: :35
- Total Time: :45
- Yield: 8 1x
- Category: Soup
- Method: Stove Top
Ingredients
- 2 tablespoons OLIVE OIL
- 2 cups thinly sliced LEEKS (white part only)
- 2 roughly chopped ONION
- 4 cloves GARLIC, smashed
- 1/2 teaspoon dried DILL
- 1/2 teaspoon dried ROSEMARY
- 1/2 teaspoon dried THYME
- 4 cups RUSSET POTATOES, peeled and 1/2 ” cubed
- 5 cups chicken or vegetable BROTH
- 2 tablespoons NUTRITIONAL YEAST (such as Bragg’s—adds cheesy flavor)
- 1/4 cup cheddar cheese
- 1/2 teaspoon SEA SALT or to taste
- BLACK PEPPER to taste
Instructions
- In large pot, saute leeks, onion and garlic until tender. Add dill, rosemary and thyme and saute another minute or two. Transfer leek mixture to blender. Reserve.
- Add potatoes and broth to pot. Bring to boil and simmer until potatoes are tender.
- With a slotted spoon, transfer 1/2-3/4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2-3 cups of the broth from the pot (or enough to puree the leek and potato mixture). Allow contents in the blender cool a few minutes before blending on medium/low until smooth (if you choose not to wait for the mixture to cool a bit, please use care when blending! Hot mixtures can blow the top off a blender, splattering hot liquid on you and all over the kitchen … I’ve done it more than once … ouch!).
- Return blended mixture to pot and bring to gentle simmer for 5-10 minutes or until heated through.
- Serve topped with Pan-Fried Croutons and crumbled bacon bits (optional).
Nutrition
- Serving Size: 8