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cheesy potato leek soup
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Cheesy Potato Leek Soup

This comforting soup is packed with cozy flavors!
Course Main Course
Keyword potato, soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 2 tablespoons butter diced
  • 4 leeks white and light green parts only, washed and sliced
  • 3 cloves garlic minced
  • 2 pounds Yukon gold potatoes
  • ½ cup dry white wine
  • 4 cups vegetable broth
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • Dash nutmeg
  • 1 cup heavy cream
  • 1 cup grated white cheddar
  • Chives to garnish

Instructions

  • Heat a large Dutch oven over medium heat. Add butter.
  • Add leeks and cook until tender, about 8-10 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add wine and cook until wine has mostly cooked off, about 2-3 minutes
  • Add broth, potatoes, salt, and pepper, and bring to a boil. Reduce to a simmer, and simmer partially covered, stirring occasionally, until potatoes are tender, about 15-20 minutes.
  • Using an immersion blender, blend the soup until only a few chunks of potato and leek remain.
  • Add cream and nutmeg and stir. Let simmer, stirring occasionally, until thickened, 10-15 minutes.
  • Add shredded cheese and stir until melted. Adjust salt and pepper to taste.
  • Serve warm topped with chopped chives, if using.