Who doesn’t love a freshly baked potato topped off with a generous sprinkling of grated cheese, green onions and a dollop of sour cream? Now imagine a creamy version of that flavor explosion in your soup bowl. In less than an hour, you can experience that deliciousness with this Cheesy Potato & Leek Soup.
I’ll share my version with you. If there’s an ingredient that you and your family may not care for, don’t worry …this one is easily customized.
What I use to make my Cheesy Potato & Leek Soup…
- Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. Of course, you could use regular olive oil or any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Butter – Salted butter is recommended here.
- Leeks – Thinly sliced, white & light green parts only. Leeks resemble large green onions without a bulb. The edible portion is the tightly packed leaf sheaths, that are whitish & very light green in color. Leeks offer a subtle, sweet oniony flavor, milder than that of onions. Always soak your chopped leeks to be sure all of the grit is removed.
- Milk – Whole milk is recommended but reduced-fat milk should be okay.
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative.
- Yukon gold potatoes – Peeled & sliced. Yukon Gold potatoes are a popular, versatile, all-purpose potato known for their yellow, golden-brown tender skin and creamy, buttery-flavored yellow flesh.
- Chicken broth or stock – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. For a vegetarian dish, substitute with vegetable broth or stock.
- Gruyère cheese – Freshly grated or shredded. Gruyère has a strong complex flavor profile, with notes of nuts, fruit, and a hint of earthiness. The firm, dense texture lends well to grating and melting.
- Salt & freshly ground black pepper – Refrain from seasoning as you go. Some broths and cheeses can be rather salty and can affect the outcome of the soup.
- Fresh herbs – Finely chopped. Fresh herbs are recommended over dried. They generally have a brighter, more vibrant flavor with a more tender texture. Especially when used as a garnish to finish a dish before serving. Choose what you like – my favorites include parsley, rosemary, thyme, dill and chives.
- Baby Swiss cheese – Thinly sliced into strips. Baby Swiss cheese is a type of Swiss cheese that is younger, with a milder flavor than traditional Swiss cheese. It ages for just one month. As a result, it is very creamy, nutty, and great for melting.
When prepping the leeks, it is advisable to take the extra step of soaking the leek slices in cold water for a short time. In their natural form, leeks tend to harbor sandy grit between the circular layers.
By soaking them after giving them a good rinse, you’ll definitely remove all of that residue.
- In a large pot or Dutch oven of at least 4-quart capacity, heat the oil and butter over medium heat.
- Add the sliced leeks and sauté for about 10 minutes, until tender but not caramelized.
- Whisk together the milk and flour until smooth.
- Add the mixture to the tender leeks.
- Cook and stir for 5 minutes, until thickened.
- While that’s happening, get your potatoes peeled and sliced.
- Add the sliced potatoes along with the broth.
- Bring to a boil; reduce heat to a simmer.
- Cover and cook for about 20 minutes, until the potatoes are tender.
- Remove from the heat.
- Using an immersion blender, puree the soup until smooth and creamy – if you have an immersion blender, use it here. The clean-up will be super easy with no need to transfer the hot soup to and from a blender.
- Alternatively, the soup can be pureed in a blender then returned to the pot.
- Add the shredded Gruyère cheese.
- Stir over medium-low heat just until the cheese is melted.
- Season to taste with salt & pepper, if needed – refrain from seasoning as you go. Some broths and cheeses can be rather salty and can affect the outcome of the soup.
- If desired, add some snipped fresh herbs to be blended into the soup.
- Be sure to save some to top off each serving.
What fresh herbs go well with this Cheesy Potato & Leek Soup?
The list can be quite long here ..it really depends on what you and your family like.
My favorites include parsley, rosemary, thyme, dill and chives.
- Top off each serving with strips of baby Swiss and a sprinkling of snipped fresh herbs, if desired.
Can my Cheesy Potato & Leek Soup be made gluten-free?
Absolutely! Replace the regular all-purpose flour with your favorite gluten-free variety and you’re all set.
Would a vegetarian version be just as good?
Yes! The key is to replace the chicken broth with a good quality vegetable broth or stock that’s hearty and flavorful.
What if we don’t like the strong taste of some Swiss cheeses?
This can be made into a more “kid-friendly” soup and still be super delicious. Some excellent cheese subs would be cheddar, gouda or fontina.
It depends on your personal preference. Just be sure to choose a cheese that has good melting properties.
Cheesy Potato & Leek Soup
Potatoes and leeks are simmered in flavorful broth until tender. Blend it all into creamy deliciousness then add the shredded cheese. Ready in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup thinly sliced leeks, white & light part only (about 1 1/2 leeks)
- 2 cups milk
- 3 tablespoons all-purpose flour
- 16 ounces Yukon Gold potatoes, peeled & sliced
- 4 cups chicken broth or stock
- 8 ounces Gruyère cheese, shredded
- 2 ounces baby Swiss cheese, thinly sliced into strips for serving (optional)
- snipped fresh herbs, for serving (highly recommended)
Instructions
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In a large pot or Dutch oven of at least 4-quart capacity, heat the oil and butter over medium heat. Add the sliced leeks and sauté for about 10 minutes, until tender but not caramelized.
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Whisk together the milk and flour until smooth. Add the mixture to the tender leeks. Cook and stir for 5 minutes, until thickened.
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Add the sliced potatoes along with the chicken broth. Bring to a boil; reduce heat to a simmer. Cover and cook for about 20 minutes, until the potatoes are tender. Remove from the heat.
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Using an immersion blender, puree the soup until smooth and creamy. Alternatively, the soup can be pureed in a blender then returned to the pot.
-
Add the shredded Gruyère cheese. Stir over medium-low heat just until the cheese is melted. Season to taste with salt & pepper, if needed.
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Top off each serving with strips of baby Swiss and a sprinkling of snipped fresh herbs, if desired.
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Love hearty soups?
