Potato Leek Cheddar Soup Recipes

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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

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON



Baked Potato & Leek Soup With Cheddar & Bacon image

This soup is fantastic! Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.

Provided by Little Bee

Categories     Pork

Time 1h45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

3 medium russet potatoes (about 1/2 pound each)
4 tablespoons unsalted butter
2 medium leeks, sliced and rinsed well (white and light green parts)
2 medium garlic cloves, minced
kosher salt
fresh ground black pepper
2 cups canned low sodium chicken broth
4 slices thick bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp cheddar cheese (about 1/4 pound, see Cook's Note)
2 tablespoons thinly sliced scallion tops or 2 tablespoons chives

Steps:

  • Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
  • *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

CHEDDAR LEEK SOUP



Cheddar Leek Soup image

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.

Provided by Elle Anderson

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 leek, chopped (white and light green parts only)
1 large onion, chopped
1/3 cup flour
3 cups sodium-reduced chicken broth
2 cups water
1 (440 ml) can english-style ale
1/4 teaspoon salt
1/2 cup whipping cream
4 cups shredded aged cheddar cheese (375 g)
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
  • Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
  • Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

This no-drain, fast, and yummy recipe for potato leek soup is creamy and resembles baked potato soup in its texture and cheesy goodness, but sneaks in some leeks. Serve hot, topped with green onion, bacon bits, and/or shredded Cheddar to your liking. Using the butter or yellow potatoes makes a difference in this recipe.

Provided by Jayna Cox

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, diced
3 leeks (white part only), chopped
2 pounds yellow potatoes, peeled and cut into cubes
¼ pound processed cheese food (such as Velveeta ®), cut into cubes
1 cup dry potato flakes
kosher salt to taste
1 pinch ground white pepper, or to taste

Steps:

  • Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.
  • Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.
  • Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.

Nutrition Facts : Calories 142.6 calories, Carbohydrate 21.7 g, Cholesterol 6.1 mg, Fat 4.7 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 138.3 mg, Sugar 1.4 g

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.

CREAM OF POTATO & CHEDDAR SOUP



Cream of Potato & Cheddar Soup image

The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it's just heavenly. It's total comfort with the simplicity of good ingredients! -Cindi Bauer, Marshfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 7h55m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 10

8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/2 cups shredded sharp cheddar cheese
1 cup half-and-half cream
Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Steps:

  • Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 475mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS



Potato-Cheddar Soup With Quick-Pickled Jalapeños image

If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 jalapeños
2 limes, halved
Kosher salt and black pepper
Large pinch of granulated sugar or a drop of honey
3 tablespoons unsalted butter
1 large Spanish or white onion, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 teaspoon chili powder, plus more for garnish
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 quart vegetable broth
2 cups grated Cheddar (8 ounces), plus more for garnish
1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
3 scallions, white and light green parts, thinly sliced
Chopped cilantro, for serving

Steps:

  • Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
  • In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
  • Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
  • Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
  • Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
  • Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

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