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

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.