This recipe is an offshoot of the more French classic potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a bit of cheese and can be served chunky or smooth. You can even add some carrots and parsnips along with the potatoes in Step 2 for a bit of extra sweetness, as well as red chiles for a bit of heat. A family favorite!
Potato-Leek Soup With Cheese
This recipe is an offshoot of the more French classic potato leek soups, and can be served chunky or smooth!
Croutonsfor topping, homemade or purchased (optional)
Melt butter and olive oil in a heavy large pot over medium heat.Add leeks, onion, garlic, bay leaves, coriander and sauté until softened and translucent, about 7 minutes. Add potatoes and carrots and sauté 5 minutes. Add enough chicken stock over the top of potatoes to cover.Bring to a boil and reduce heat to low heat. Simmer covered, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat and fish out the bay leaves.
Purée the soup with a hand-held immersion blender or in a regular blender until smooth:With a large ladle transfer half of the soup into a blender. Add the cream cheese (if using) and blend until smooth. Caution: Be sure not to fill the blender more than halfway; cover loosely with a dish towel to catch excess splash. Pour into a large bowl and set aside. Repeat remaining soup. Return bathes of pureed soups to the saucepan. Add cream and heat through on low heat.
Other method for Step 2: Mash potatoes with potato masher to desired consistency. Stir Colby-Monterey Jack cheese and cream cheese into potato mixture, return soup to a low simmer, add cream and cook until cheese melts and soup is hot. Season soup to taste with salt and pepper.
Ladle soup into serving bowls and top with toasted pepitas, chives and additional grated cheese of choice. Enjoy.
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