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Potato-leek soup in a white porcelain bowl. Topped with croutons.

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!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine American, French
Servings 8

Ingredients
  

  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 leeks cut lengthwise, washed and cut small
  • 1 sweet onion chopped small dice
  • 4 cloves garlic, minced
  • 4 large fresh bay leaves (optional)
  • 1 tsp ground coriander
  • 5 russet potatoes peeled and cut into bite-size pieces
  • 2 large carrots peeled, cut into 1/2-inch pieces (optional)
  • 1 quart chicken broth plus 2 cups or as needed
  • 1 cup water or as needed
  • ½ lb Colby-Monterey Jack cheese, shredded
  • 2 tbsp  chopped fresh dill or 1 tablespoon dried (optional) 
  • 1 cup heavy whipping cream
  • 4 oz. cream cheese (optional)
  • salt and ground black pepper to taste
  • ½ cup chopped fresh chives to taste
  • Croutons for topping, homemade or purchased (optional)

Instructions
 

  • 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.
Keyword potato soup