Three Cheese Potato And Leek Soup Recipe

Name: Three Cheese Potato And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter Plus 2 Tablespoons; 2 whole Leeks, Cleaned And Cut Into Half Moons; 3 cloves Garlic, Finely Minced; Salt And Pepper; 5 sprigs Thyme, Leaves Removed And Minced; 5 sprigs Oregano, Leaves Removed And Minced; 3 Tablespoons All-purpose Flour; 1/2 cups Dry White Wine; 4 cups Chicken Stock; 2 Bay Leaves; 8 whole Medium-sized Russet Potatoes, Peeled And Cut Into 3/4in. Pieces; 1 cup Heavy Cream; 1/2 cups Gruyere Cheese, Grated Plus Extra For Garnish; 1/2 cups Pecorino Cheese, Grated Plus Extra For Garnish; 1/2 cups Sharp Cheddar Cheese, Grated Plus Extra For Garnish; 3 strips Bacon, Cooked And Diced; 3 Green Onions, Chopped; 2 cups Croutons

Servings: persons

3 Tablespoons Unsalted Butter Plus 2 Tablespoons
2 whole Leeks, Cleaned And Cut Into Half Moons
3 cloves Garlic, Finely Minced
Salt And Pepper
5 sprigs Thyme, Leaves Removed And Minced
5 sprigs Oregano, Leaves Removed And Minced
3 Tablespoons All-purpose Flour
1/2 cups Dry White Wine
4 cups Chicken Stock
2 Bay Leaves
8 whole Medium-sized Russet Potatoes, Peeled And Cut Into 3/4in. Pieces
1 cup Heavy Cream
1/2 cups Gruyere Cheese, Grated Plus Extra For Garnish
1/2 cups Pecorino Cheese, Grated Plus Extra For Garnish
1/2 cups Sharp Cheddar Cheese, Grated Plus Extra For Garnish
3 strips Bacon, Cooked And Diced
3 Green Onions, Chopped
2 cups Croutons

1
In a saute pan over medium heat, melt 3 tablespoons of the butter. Add the leeks and cook for about 5 minutes or until leeks are soft. Add the garlic and cook for another minute. Season with salt and pepper then add the thyme and oregano. Cook for another minute. Add the flour and stir constantly to combine.
2
Once the flour is incorporated, pour the white wine into the saute pan and stir to scrape off any brown bits from the bottom. Pour the mixture into a large slow cooker. Add the chicken stock (plus more if needed), bay leaves and potatoes. Season with more salt and pepper if needed.
3
Put the lid on and turn it on. Cook until potatoes are tender (8 hours on low or 4 hours on high).
4
With a ladle, remove half of the potatoes from the slow cooker and add to the bowl of your stand mixer (with whisk attachment fixed). To the bowl, also add the remaining 2 tablespoons of butter and 1/2 cup of heavy cream. Whip the potatoes until smooth (a few lumps are OK).
5
Transfer the whipped potatoes back to the slow cooker and add the remaining 1/2 cup of heavy cream (or more if you are looking for a creamier soup). If you find the soup is too thick for you, just add more chicken stock. Add in the three cheeses and mix until melted. Cook on high for another 20 minutes.
6
Garnish with diced bacon, green onions, croutons and cheese. Enjoy!

1220

kcal

Calories

Fat

Carbs

102

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 18 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter Plus 2 Tablespoons, 2 whole Leeks, Cleaned And Cut Into Half Moons, 3 cloves Garlic, Finely Minced, Salt And Pepper, and more.

Yes, Three Cheese Potato And Leek Soup 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.

Three Cheese Potato And Leek Soup

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