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
- Butter
- Leeks – white & light green parts only
- Milk – low fat or whole milk
- All-purpose flour – or gluten-free flour
- Yukon gold potatoes
- Chicken broth or stock – or vegetable broth
- Gruyère cheese
- Fresh herbs
- Baby Swiss cheese
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
-
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.
-
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.
-
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.
-
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?
