November 2, 2022

Potato Leek Cheddar Soup

Potato Leek Cheddar Soup

Soup season is switched into FULL gear over here! This potato leek cheddar soup recipe is sure to impress all your taste buds, I promise. It’s simple, can be made to prep ahead, and served for the week (which is what I like to do!) It is one of the most fulfilling and delicious soups, honestly.

If you’re looking for another potato leek soup recipe, ours is one of my favorites!

What ingredients do you need to make this potato leek cheddar soup recipe?

The base of the soup: is filled with olive oil, unsalted butter, yellow onion and garlic.

Potatoes: We are using yukon gold potatoes, washed and cubed. Not only are they my favorite, they also (in my opinion) get less gummy for soup.

Leeks: Make sure you trim, halve and clean your leeks. I like to slice and soak my leeks in cold water to really ensure they are completely clean.

Fresh thyme sprigs and nutmeg: To really infuse flavor in the soup!

Vegetable broth: But you can also use chicken broth!

Vinegar: I’m using sherry vinegar! You can omit vinegar all together but I like the added acid it adds to this soup.

Finishing herbs: Probably one of the most important parts of this soup is the chopped chives, green onions and parsley that is tossed in the soup towards the end, as well as garnished when serving. It adds flavor and texture to the creamy soup that I love!

Cheddar cheese: We are using sharp white cheddar cheese here for the creamy and dreamy soup your heart deserves!

Kosher salt and black pepper to taste

For garnish: garnish with chili flakes or hot sauce (optional), and a drizzle of olive oil and chives

Instructions to make this potato leek cheddar soup

Prep your soup components

Heat up a deep large pot or dutch oven. Add in a drizzle of olive oil and butter to melt. Add in your onions and garlic. Sweat out for 5-10 minutes and season with salt and pepper.

Next, add in your cubed potatoes as well as your sliced leeks with fresh thyme and a pinch of nutmeg. Let everything come together for another 5-6 minutes on medium heat.

Add in your broth

Add in your broth and bring everything to a boil, then simmer until your potatoes are fork tender.

Blend

Blend your soup mixture when everything is cooked and soft either transferring everything in batches to a blender, or you can use an immersion blender in the same pot and blend until a smooth, creamy puree is formed. Transfer back to the pot and adjust your soup with vinegar (optional), salt, pepper and sugar.

Finishing touches

Place your soup on low and add in your herbs: chives, parsley and green onions as well as your grated cheddar. Stir and melt until everything is all incorporated and creamy. Adjust with seasoning.

Serve in bowls and finish with fresh chives and green onions and a drizzle of oil. I like to finish off with some chili flakes or a drizzle of hot sauce to serve.

Tips, Tricks and Substitutions

Are you adding cream to this recipe? I find the richness from the cheddar and the starch in the potatoes doesn’t lend itself to cream here. However, if I was making this without cheddar, I would maybe add some heavy cream, sour cream, creme fraiche or mascarpone!

Can I add meat to this potato leek soup recipe? Yes! Grilling bacon at the start of the recipe with the onions and garlic would definitely incorporate some extra flavors into this potato soup recipe.

Why is my potato leek soup gluey? If your potatoes overcook, or if you over blend your potatoes, they may come out a tad stringy, glue-y and gloopy. If this happens, adjust with more broth. I also find by adding the cheddar, it can also help out the gluey consistency of the potatoes and smooths out when heated up again.

Check out the below soup recipes for more inspiration!

If you do make this Potato Leek Cheddar Soup recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

Potato Leek Cheddar Soup

Potato Leek Cheddar Soup

Soup season is switched into FULL gear over here! This potato leek cheddar soup recipe is sure to impress all your taste buds, I promise.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion roughly chopped
  • 2 garlic cloves
  • 2 pounds yukon gold potatoes washed and cubed
  • 2 leeks trimmed, halved, cleaned and sliced
  • 2 sprigs fresh thyme sprigs Pinch of nutmeg
  • 5-6 cups vegetable broth or chicken broth
  • ½ tablespoon vinegar I’m using sherry vinegar, if you prefer a little bit more acid like I do, adjust with 1 tablespoon
  • 1/4th cup finely chopped chives and green onions
  • 1/4th cup finely chopped parsley
  • 1 cup white sharp cheddar cheese Garnish with chili flakes or hot sauce optional, and a drizzle of olive oil and chives Kosher salt and black pepper to taste

Instructions

  • Prep your soup components. Heat up a deep large pot or dutch oven. Add in a drizzle of olive oil and butter to melt. Add in your onions and garlic. Sweat out for 5-10 minutes and season with salt and pepper.
  • Next, add in your cubed potatoes as well as your sliced leeks with fresh thyme and a pinch of nutmeg. Let everything come together for another 5-6 minutes on medium heat.
  • Add in your broth. Add in your broth and bring everything to a boil, then simmer until your potatoes are fork tender.
  • Blend. Blend your soup mixture when everything is cooked and soft either transferring everything in batches to a blender, or you can use an immersion blender in the same pot and blend until a smooth, creamy puree is formed. Transfer back to the pot and adjust your soup with vinegar (optional), salt, pepper and sugar.
  • Finishing touches. Place your soup on low and add in your herbs: chives, parsley and green onions as well as your grated cheddar. Stir and melt until everything is all incorporated and creamy. Adjust with seasoning.
  • Serve in bowls and finish with fresh chives and green onions and a drizzle of oil. I like to finish off with some chili flakes or a drizzle of hot sauce to serve.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. 5 stars
    This was amazing and a big hit at my house. It reheats so well but isn’t bad cold either. I soaked my potatoes in water while prepping everything else to help get rid of some of the starch and avoid gumminess. I also added leftover turkey from thanksgiving

    1. Hi Molly! Thank you so much for your review and trying this recipe!! So glad you enjoyed. Love the leftovers add!

Take a Bite!

Get the latest from Lindsey Eats delivered to your inbox!

Never Miss a Post

Get the latest from Lindsey Eats delivered to your inbox!