Best 8 Cheesy Potato Leek Soup Recipes

CHEESY POTATO & LEEK SOUP

Steps:

• Add the oil and butter to a large pan and warm on a low heat until the butter is melted
• Add the sliced leeks and diced onion to the pan, and cook them for 5-8 minutes until soft
• In a mixing bowl, measure out the flour. Add some of the milk slowly, whisking as you add it. Stop when you have a smooth paste
• Add the paste to the pan, then add the rest of the milk and mix together
• Add the water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan
• When it is done, turn the heat off and stir in the cheese. It will melt into the soup
• Then add salt to taste. I like to add 2 tsp, but you may like less depending on your preference or the strength of the cheese
• Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days. You can also freeze this soup

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until 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.
• 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.
• Ladle soup into bowls and top with chives.

CHEESY POTATO LEEK SOUP

Steps:

• Rinse and halve the leek. Cut the white leek into thin rings and the green leek into bite size strips. Peel, rinse and dice the potatoes. Heat the oil in a saucepan. Saute the white leek over low heat for 3-4 minutes, until translucent. Add the potato cubes and saute. Deglaze with the broth. Season with salt and pepper. Add the boquet garni and simmer for 15 minutes. Add the green leek. Simmer for another 15-20 minutes, until the potatoes are soft. Season with salt and pepper. Serve sprinkled with parmesan.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

CHEESY LEEK AND POTATO BAKE

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

POTATO AND WILD LEEK SOUP

Steps:

• Scrub and dice potatoes, skin and all.
• Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
• Add water and bouillon cubes, simmer.
• Wash and trim the leeks.
• Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
• Simmer till potatoes are tender.
• Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
• Add milk slowly. Heat till once again hot but not boiling.
• Snip the remaing leeks into the pot, do not boil, just keep warm.

POTATO-LEEK SOUP WITH CHEESE

Steps:

• Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
• Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

CHEESY POTATO BACON LEEK SOUP RECIPE

Steps:

• In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
• When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.