Potato-Leek Soup with Cheese Recipe

Name: Potato-Leek Soup with Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Melt butter in heavy large pot over medium heat.
2
Add leek and garlic; saute until tender but not brown, about 4 minutes.
3
Add potatoes and carrots; saute 5 minutes longer.
4
Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes.
5
Remove from heat.
6
Add milk to soup.
7
Transfer half of soup to blender.
8
Add cream cheese and blend until smooth.
9
Return soup to pot.
10
Add 1 cup grated sharp cheddar cheese and stir over low heat until melted.
11
Season soup to taste with salt and pepper.
12
(Can be made 1 day ahead.
13
Chill.
14
Bring to simmer before serving.)
15
Transfer to large serving bowl.
16
Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Potato-Leek Soup with Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Leek Soup with Cheese

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