Cheesy Potato Leek Soup

4.7
(22)
19 Reviews
5 Photos

This cheesy potato leek soup recipe has a lot of cheese in it and can be served chunky or smooth. It is a family favorite!

Submitted by KymarahD
Updated on November 23, 2024
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Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  • ½ pound shredded Colby-Monterey Jack cheese

  • 1 cup heavy whipping cream

  • salt and ground black pepper to taste

  • ¼ cup chopped fresh chives, or more to taste

Directions

  1. Melt butter and olive oil in a large pot over medium-high heat; add leeks, onion, garlic, bay leaves, and coriander and sauté until onions are softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

  2. Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.

  3. Ladle soup into bowls and top with chives.

Cook’s Note

For a smoother soup, blend on low speed with an electric mixer instead of the potato masher. It may be necessary to add more chicken broth because this will make the soup thicker. Add chicken broth so that the soup is the desired consistency.

There is no salt on the ingredients list because the cheese itself is quite salty.

You can substitute chicken broth for chicken stock. You can substitute vegetable bouillon for chicken bouillon. You can substitute half-and-half for heavy whipping cream.

29 home cooks made it!

Nutrition Facts (per serving)

392 Calories
25g Fat
32g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 392
% Daily Value *
Total Fat 25g 33%
Saturated Fat 16g 78%
Cholesterol 76mg 25%
Sodium 770mg 33%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 11g 22%
Vitamin C 33mg 36%
Calcium 71mg 5%
Iron 2mg 10%
Potassium 681mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.