Best 3 Cheddar Leek Soup Recipes

Cheddar leek soup is a delicious and comforting dish that is perfect for a cold day. This classic soup is made with a base of leeks, potatoes, and broth, and is then thickened with flour or cornstarch. Cheddar cheese is added to the soup for a rich and creamy flavor. Leeks add a delicate oniony flavor to the soup, while potatoes provide a hearty texture. The soup can be garnished with fresh herbs, such as parsley or chives, and served with a side of crusty bread.

Let's cook with our recipes!

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON

Baked Potato & Leek Soup With Cheddar & Bacon image

This soup is fantastic! Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.

Provided by Little Bee

Categories Pork

Time 1h45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

3 medium russet potatoes (about 1/2 pound each)
4 tablespoons unsalted butter
2 medium leeks, sliced and rinsed well (white and light green parts)
2 medium garlic cloves, minced
kosher salt
fresh ground black pepper
2 cups canned low sodium chicken broth
4 slices thick bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp cheddar cheese (about 1/4 pound, see Cook's Note)
2 tablespoons thinly sliced scallion tops or 2 tablespoons chives

Steps:

Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
*Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

LEEK POTATO MUSHROOM CHEDDAR SOUP

Leek Potato Mushroom Cheddar Soup image

Creamy and flavorful. Just add some croutons and it is simply delicious. We put together some of our favorite things in one pot to make this soup.

Provided by SHIRLEYLAMONTAGNE

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 15

Ingredients

2 leeks, finely chopped (white part only)
1 clove garlic, finely chopped
4 medium potatoes (red or Yukon Gold), chopped
2 tablespoons butter, divided
1 tablespoon olive oil
1 ½ teaspoons ground mustard
2 tablespoons flour
½ cup water
3 cups chicken broth
salt, pepper, and celery salt, to taste
½ cup shredded Cheddar cheese
2 tablespoons Parmesan cheese
1 cup milk
3 ounces chopped portobello mushrooms
croutons for garnish, if desired

Steps:

In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 12.2 g, Fiber 3.5 g, Protein 8.6 g, SaturatedFat 5.9 g, Sodium 908.8 mg, Sugar 3.9 g

CHEDDAR LEEK SOUP

Cheddar Leek Soup image

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.

Provided by Elle Anderson

Categories Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1 leek, chopped (white and light green parts only)
1 large onion, chopped
1/3 cup flour
3 cups sodium-reduced chicken broth
2 cups water
1 (440 ml) can english-style ale
1/4 teaspoon salt
1/2 cup whipping cream
4 cups shredded aged cheddar cheese (375 g)
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

Tips:

Choose high-quality ingredients: Use fresh leeks, potatoes, and cheddar cheese for the best flavor.
Wash the leeks thoroughly: Leeks can be gritty, so be sure to rinse them well before using them.
Cook the leeks until they are soft: This will help to bring out their sweetness.
Use a good quality cheddar cheese: A sharp cheddar will give the soup a rich, flavorful taste.
Don't overcook the soup: Overcooked soup will be thin and watery.
Serve the soup hot: Cheddar leek soup is best served hot, with a sprinkle of fresh chives or parsley.

Conclusion:

Cheddar leek soup is a delicious, easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover leeks. So next time you have some leeks on hand, be sure to try this recipe. You won't be disappointed!

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