This Cheddar Jack Potato Leek Soup is warm, cheesy and creamy and everything you need to get through this winter. This recipe takes just 30 minutes to prepare and uses an extremely simple list of ingredients.
Cooking doesn’t need to be complicated in order to taste good and this recipe is one of those that just proves it. For a humble homemade soup or even a fancy dinner party starter, you’re gonna love it!
To make Cheddar Jack Potato Leek Soup, you will need the following ingredients:
In a medium pot, cover 1½ pounds of peeled and chopped potatoes with cold water. Bring to a boil and cook until soft then drain and set aside for a few minutes.
In the same pot, add 2 tablespoons of butter and ½ cup of leeks. Over medium heat, cook for about 1-2 minutes until butter melts.
Add 2 tablespoons of flour and stir to combine into a roux.
Pour in 2 cups of vegetable broth along with 1 cup of half & half and bring to a low boil then remove from heat.
Add the boiled potatoes and use an immersion blender to blend for a few minutes until combined, smooth and creamy.
Add 1 cup of shredded Cheddar Jack cheese and return to the stove over low heat. Cook for a few minutes until cheese has melted.
Season with salt and pepper to taste, then serve!
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