Cheesy Potato Leek Soup Recipes

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CHEESY POTATO & LEEK SOUP



Cheesy Potato & Leek Soup image

Creamy and chunky soup with lots of cheese flavour

Provided by katsvegkitchen

Categories     Soup

Time 1h

Number Of Ingredients 10

1/2 tbsp Vegetable oil
1 tbsp Butter
1 White onion (diced)
275 g Leeks (chopped (2-3 medium sized leeks))
100 g Plain flour ((all purpose flour))
1 litre Water
775 ml Milk ((cow's or dairy free milk))
3 Vegetable stock cubes (I used Oxo)
200 g Cheddar cheese (grated)
2 tsp Salt (more or less, to taste)

Steps:

  • Add the oil and butter to a large pan and warm on a low heat until the butter is melted
  • Add the sliced leeks and diced onion to the pan, and cook them for 5-8 minutes until soft
  • In a mixing bowl, measure out the flour. Add some of the milk slowly, whisking as you add it. Stop when you have a smooth paste
  • Add the paste to the pan, then add the rest of the milk and mix together
  • Add the water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan
  • When it is done, turn the heat off and stir in the cheese. It will melt into the soup
  • Then add salt to taste. I like to add 2 tsp, but you may like less depending on your preference or the strength of the cheese
  • Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days. You can also freeze this soup

Nutrition Facts : Calories 343 kcal, Carbohydrate 28 g, Protein 15 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 53 mg, Sodium 1416 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Provided by KymarahD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Steps:

  • Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until 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.
  • 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.
  • Ladle soup into bowls and top with chives.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

The Cheesy Potato Leek Soup recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 4

Number Of Ingredients 8

2 stalks Leeks
500 grams predominantly waxy potatoes
3 Tbsps olive oil
750 milliliters Vegetable broth
salt
freshly ground peppers
1 small Bouquet garni
50 grams Parmesan

Steps:

  • Rinse and halve the leek. Cut the white leek into thin rings and the green leek into bite size strips. Peel, rinse and dice the potatoes. Heat the oil in a saucepan. Saute the white leek over low heat for 3-4 minutes, until translucent. Add the potato cubes and saute. Deglaze with the broth. Season with salt and pepper. Add the boquet garni and simmer for 15 minutes. Add the green leek. Simmer for another 15-20 minutes, until the potatoes are soft. Season with salt and pepper. Serve sprinkled with parmesan.

HOMEMADE CHEESY POTATO SOUP



Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

CHEESY LEEK AND POTATO BAKE



Cheesy Leek and Potato Bake image

A well used recipe in my house-and so easy to make. It's great as a side dish to a main meal, or as a topping on Cottage Pies and suchlike, or quite simply a good comforting supper dish all on its own with some good thick gravy to pour on top. This is actually my husband's favourite way to eat potato. I hope you enjoy it.

Provided by Noo8820

Categories     Potato

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 5

900 g potatoes
50 g butter
3 leeks
200 g grated cheddar cheese
1 large egg

Steps:

  • Preheat oven to 220°C.
  • Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
  • Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
  • Season to taste, stir in the leeks and turn into a large ovenproof dish.
  • Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

Nutrition Facts : Calories 1045.6, Fat 56.5, SaturatedFat 34.9, Cholesterol 251.6, Sodium 888.7, Carbohydrate 99, Fiber 12.3, Sugar 9.3, Protein 39.4

POTATO AND WILD LEEK SOUP



Potato and Wild Leek Soup image

Leeks (some call them "ramps" ) grow wild here in the foothills of the Alleghenies. I adpated this from a recipe that I found online. The ingredient list below says "ramps" because Recipezaar kept changing it from "wild leeks" to "leek" which is a completely different vegetable.

Provided by Barb 3663

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 large-bunch ramps (wild leeks-recipezaar wouldn't recognize it)
3 lbs potatoes
1 tablespoon butter
1 teaspoon kosher salt
4 cups water
2 cups milk
4 bouillon cubes (vegetarian chicken flavored)
pepper, freshly ground to taste

Steps:

  • Scrub and dice potatoes, skin and all.
  • Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
  • Add water and bouillon cubes, simmer.
  • Wash and trim the leeks.
  • Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
  • Simmer till potatoes are tender.
  • Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
  • Add milk slowly. Heat till once again hot but not boiling.
  • Snip the remaing leeks into the pot, do not boil, just keep warm.

Nutrition Facts : Calories 187.1, Fat 4, SaturatedFat 2.4, Cholesterol 12.5, Sodium 576.4, Carbohydrate 33, Fiber 3.8, Sugar 1.6, Protein 5.7

POTATO-LEEK SOUP WITH CHEESE



Potato-Leek Soup with Cheese image

Provided by Julia Shure

Categories     Soup/Stew     Milk/Cream     Potato     Sauté     Cheddar     Cream Cheese     Leek     Carrot     Fall     Winter     Dill     Bon Appétit     California

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
3/4 cup milk
4 ounces cream cheese
1 cup grated sharp cheddar cheese (about 3 ounces)
Chopped fresh parsley (optional)
Additional grated sharp cheddar cheese (optional)

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
  • Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

CHEESY POTATO BACON LEEK SOUP RECIPE



Cheesy Potato Bacon Leek Soup Recipe image

A thick and creamy soup that is loaded with flavor. Perfect for a cold winter day!

Provided by Camille Beckstrand

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 9

4 large red potatoes (peeled and cubed)
4 cups chicken broth
1 pound bacon (cut into 1 inch pieces)
3 leeks (thinly sliced)
1 cup heavy cream
¼ teaspoon garlic powder
salt and pepper (to taste)
½ cup shredded cheddar cheese
2 Tablespoons cornstarch ((more if needed))

Steps:

  • In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
  • When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.

Nutrition Facts : Calories 1071 kcal, Carbohydrate 50 g, Protein 9 g, Fat 94 g, SaturatedFat 41 g, Cholesterol 136 mg, Sodium 814 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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