Creamy Potato, Leek and Cheddar Soup

Oh how we love soup. On a cold evening it wraps you in warmth and comfort, chasing out the chill and touching your soul. This delicious potato soup will fill your belly with joy.

I used white cheddar so the color or the turmeric were dominant but the flavor was amazing!! My husband ate three portions!!

Here’s how you do it:

Start by slicing the leek and chop the garlic. Cut the potatoes into medium sized pieces.

It makes it so much easier to have all the prep done before you start cooking. My sister inspired me to start doing the prep in the morning.

Melt the butter in a heavy sauce or soup pan, the add the olive oil. Gently sauté the leeks and garlic until they begin to soften.

Add the potatoes and cook for about 2-3 minutes, stirring constantly.

Next, add the broth and simmer for about an hour. The potatoes should break easily with a fork.

Add the milk and spices and simmer gently, covered, for another hour.

Using an immersion blender, process the potatoes and vegetables until smooth.

Stir in the cheese and heat for about 30 minutes, uncovered, melting the cheese.

Serve with sour cream, croutons, and chopped parsley. Serve hot!

© Copyright 2022 The Lazy Gastronome

5 from 4 votes

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Creamy Potato, Leek and Cheddar Soup

This delicious potato, leek and cheese soup will wrap you in warmth and comfort, chasing out the chill and touching your soul.

Course: dinner, lunch, Main Course, Soup

Cuisine: American, Vegetarian

Keyword: cheddar, creamy, golden mushroom soup, leek, potato

Servings: 4 bowls

Author: HelenFern

Ingredients

• 1-1/2 cup sliced leek (white part) about 1 large leek
• 3-4 cloves garlic, chopped
• 3 Tablespoons butter
• 2 Tablespoons olive oil
• 4 cups potato pieces about 4 small to medium potatoes
• 5-6 cups vegetable broth
• 2 cups milk
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• 2 teaspoons smoked paprika
• salt and pepper to taste

Garnish

• Croutons
• sour cream or plain Greek yogurt
• chopped fresh parsley

Instructions

1. Slice the leek and chop the garlic. Cut the potatoes into medium sized pieces.

2. Melt the butter in a heavy sauce or soup pan, the add the olive oil. Gently sauté the leeks and garlic until they begin to soften.

3. Add the potatoes and cook for about 2-3 minutes, stirring constantly.

4. Next, add the broth and simmer for about an hour. The potatoes should break easily with a fork.

5. Add the milk and spices and simmer gently, covered, for another hour.

6. Using an immersion blender, process the potatoes and vegetables until smooth.

7. Stir in the cheese and heat for about 30 minutes, uncovered, melting the cheese. Add salt and pepper to taste.

8. Serve with sour cream, croutons, and chopped parsley. Serve hot!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

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