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!
Ingredients
- butter: 2 Tbsp
- olive oil: 1 Tbsp
- leeks: 2 piece (minced)
- sweet onion: 1 piece (chopped)
- garlic: 12 clove (minced)
- bay leaves: 4 piece (fresh)
- ground coriander: 1 tsp
- russet potatoes: 5 piece (cut into bite-size pieces)
- cube chicken bouillon: 1 piece
- quart chicken stock: 1 piece (or as needed)
- Colby-Monterey Jack cheese: 0.5 pound (shredded)
- heavy whipping cream: 1 cup
- salt and ground black pepper: (to taste)
- fresh chives: 0.25 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Ladle soup into bowls and top with chives.
