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Potato Leek Soup

creamy potato and leek soup in bowl 124790202 rotated

A tasty recipe for Cheesy Potato Leek Soup is super simple to make. This loaded potato soup variation is full of flavor.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Add potatoes and broth to pot. Bring to boil and simmer until potatoes are tender.
  3. 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!).
  4. Return blended mixture to pot and bring to gentle simmer for 5-10 minutes or until heated through.
  5. Serve topped with Pan-Fried Croutons and crumbled bacon bits (optional).

Nutrition