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.
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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.