This Winter Potato and Leek Soup is a broth-based soup with a chicken broth combined with half-and-half to fill out the heartiness in your bowls. Quite often we assume that a broth-based soups can be less filling however, in this recipe, our winter soup is thick, hearty and delicious. With the added touch of half-and-half as well as melted Cheddar cheese to fill the gap.
To make Winter Potato and Leek Soup, you will need the following ingredients:
In a large pot over medium heat, melt 2 tablespoons of butter and add 2 chopped leeks and ½ cup of chopped onions. Sauté for about 5 minutes until softened.
Add 6 potatoes, peeled and cubed, along with 4 cups of chicken broth. Simmer for about 20-25 minutes until potatoes are cooked.
Transfer the soup to a food processor or use an immersion blender to purée for a few minutes.
Return the soup to a pot and pour in 1 cup of half-and-half and continue cooking on a simmer for about 15 minutes until the soup becomes slightly thicker.
Stir in 4 ounces of shredded Cheddar cheese, if using, 1 tablespoon of freshly chopped parsley, 1 teaspoon of garlic powder and salt and pepper to taste. Cook for a final 5 minutes until cheese is melted.
Serve hot and enjoy!
What do you think of our Winter Potato and Leek Soup? Let us know when you try it out and tag us in your own posts and pictures online when you use our hashtag #cookmerecipes!
Delicious and not too filling so it's the perfect soup before lunch or dinner.
Slightly grainy but still filling for a light meal or before you have the main course.
Wasn't sure I'd like this or not since I tend to hate leeks and so do my kids but it looked so tasty I just had to try it, now we make it every Monday and everyone gobbles it up without hesitation :)
I don't know about winter soup, I make this every week atleast twice no matter what the season is! It's just too good.
Would recommend this soup for anyone who loves leeks and potatos it's totally yummy.
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