Cheesy Potato Leek Soup
 
Prep time
Cook time
Total time
 
Chunky, cheesy, hearty soup for a great meal in any weather.
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • 3 tablespoons butter
  • ½ pound bacon, chopped
  • 3 large leeks, white and green parts, chopped
  • 3-4 large garlic cloves, minced
  • 3 pounds Russet and/or Irish potatoes (or your choice), cubed
  • 8 cups chicken broth (enough to cover potatoes)
  • 3 bay leaves
  • 1 cup heavy cream
  • 1 cup Cheddar cheese (more if you like it cheesier)
  • ½ cup fresh chives, chopped
  • 1 teaspoon nutmeg
  • 1 teaspoon cayenne pepper
  • Salt and pepper, to taste
Instructions
  1. In a large saucepan or stockpot, melt butter over medium heat. Add bacon and cook until golden brown.
  2. Add leeks, spring onions and garlic. Cook onions until they are translucent, about 5 minutes.
  3. Add cubed potatoes and cover with stock.
  4. Season with salt, pepper, cayenne and nutmeg.
  5. Bring to boil. Cover and simmer for 20 minutes or until potatoes are soft.
  6. Remove bay leaves.
  7. Add cream and cheese. Stir until incorporated while simmering.
Eat chunky or use and immersion blender to make it a smoother texture.
Notes
For dairy-free, omit cream and cheese.
Recipe by Angela Atkins at https://yourhealthunbound.com/cheesy-potato-leek-soup/