Cheesy Potato Leek Soup

This cheesy potato leek soup recipe with lots of Colby-Monterey Jack cheese is sure to become a weeknight family favorite this fall and winter!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 392 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt butter and olive oil in a large pot over medium-high heat; add leeks, onion, garlic, bay leaves, and coriander and sauté until onions are softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

Step 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.

Step 3

Ladle soup into bowls and top with chives.