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.
Olive oil, unsalted butter, yellow onion, garlic, potatoes, leeks, fresh thyme sprigs and nutmeg, vegetable broth, vinegar, herbs, cheddar cheese, kosher salt and black pepper, chili flakes
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.
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.
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.