Creamy Cheesy Potato Leek Soup Recipe

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 leeks, minced
• 1 sweet onion, chopped
• 12 cloves garlic, minced
• 4 large fresh bay leaves
• 1 teaspoon ground coriander
• 5 russet potatoes, cut into bite-size pieces
• 1 cube chicken bouillon
• 1 quart chicken stock, or as needed
• 0.5 pound shredded Colby-Monterey Jack cheese
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 0.25 cup chopped fresh chives, or more to taste

Instructions

1. Melt butter and olive oil in a large pot over medium-high heat. Add leeks, onion, garlic, bay leaves, and coriander. Sauté until onions are softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock to cover vegetables. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture. Return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
3. Ladle soup into bowls and garnish with fresh chives.

Nutrition

• Calories: 392 kcal
• Fat Content: 25 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 770 mg
• Protein Content: 11 g
• Cholesterol Content: 76 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g