Name: Cheesy Potato Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Olive oil - 1 tablespoon; Leeks, minced - 2; Sweet onion, chopped - 1; Garlic, minced - 12 cloves; Fresh bay leaves - 4 large; Ground coriander - 1 teaspoon; Russet potatoes, cut into bite-size pieces - 5; Chicken bouillon - 1 cube; Chicken stock, or as needed - 1 quart; Shredded Colby-Monterey Jack cheese - ½ pound; Heavy whipping cream - 1 cup; Salt and ground black pepper to taste - 1 cup; Chopped fresh chives, or more to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.