Ingredients for - Cheesy Potato Leek Soup

1. Butter 2 tablespoons
2. Olive oil 1 tablespoon
3. Leeks, minced 2
4. Sweet onion, chopped 1
5. Garlic, minced 12 cloves
6. Fresh bay leaves 4 large
7. Ground coriander 1 teaspoon
8. Russet potatoes, cut into bite-size pieces 5
9. Chicken bouillon 1 cube
10. Chicken stock, or as needed 1 quart
11. Shredded Colby-Monterey Jack cheese ½ pound
12. Heavy whipping cream 1 cup
13. Salt and ground black pepper to taste 1 cup
14. Chopped fresh chives, or more to taste ¼ cup

How to cook deliciously - Cheesy Potato Leek Soup

1 . Stage

Melt butter and olive oil in a large pot over medium-high heat; add leeks, onion, garlic, bay leaves, and coriander and sauté until onions are 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.

2 . Stage

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.

3 . Stage

Ladle soup into bowls and top with chives.