Cheesy Potato Leek Soup
A silky potato and leek soup finished with sharp cheddar melted in off the heat. Sweating the leeks slowly in butter without letting them brown is what keeps the soup pale and sweet.
- Prep20 min
- Cook35 min
- Total55 min
- Serves6
AI-generated illustration
Contains:dairymeat
Ingredients
Method
- Melt the butter in a heavy pot over medium-low heat, add the leeks with a pinch of the salt, and cook covered, stirring occasionally, until completely soft but still pale, 12 to 15 minutes.
- Stir in the garlic and cook 1 minute, then add the potatoes, chicken broth, thyme, the remaining salt, and the black pepper.
- Bring to a boil, then simmer partially covered until the potatoes fall apart under a spoon, about 20 minutes; fish out and discard the thyme sprigs.
- Blend about two thirds of the soup with an immersion blender, leaving some chunks of potato for texture, then stir in the heavy cream and Dijon mustard.
- Take the pot off the heat entirely and add the cheddar cheese in handfuls, stirring until each addition melts before adding the next, so the cheese does not break into strings.
- Taste for salt, ladle into bowls, and scatter the green onions over the top.
Notes
- Leeks trap grit between their layers, slice them first and then swish the slices in a bowl of water.
- Reheat gently over low heat, boiling will make the cheese separate.
