Potato, Leek and Cheese Soup

    25 minutes

    You classic potato and leek soup made even creamier and richer with the addition of some grated cheddar cheese.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 2 leeks, white part only, diced
    • 2 large potatoes, peeled and diced
    • 6 cups chicken stock
    • 2 bay leaves
    • 1 cup cheddar, grated
    • salt and pepper, to taste
    • chives, to garnish

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a saucepan over medium heat. Add leeks and cook until softened, about 4 minutes. Add potatoes, stock and bay leaves and bring to a boil. Simmer until potatoes are tender, about 10 minutes.
    2. Remove bay leaves and blend the soup in batches (or use a hand held blender). Return to the heat and stir in the cheese until it melts. Season with salt and pepper. Serve with chives to garnish.

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