I was not planning on writing about potato soup this week. I made dinner on a cold night, ate a spoonful, and marched straight back into the kitchen to snap photos because this was too fantastic not to post on The Rose Table!
I adore potato leek soup. This is the creamy cheddar potato leek soup of your dreams. It’s so simple too! I’m half German, half Irish and there is no amount of potato that I cannot consume. Good Cotswold cheddar (for heavens sake, don’t buy pre-grated cheese) and crispy bacon put this dish over the top.
Now I have an immersion (handheld) blender, which makes soup season such a breeze, and I absolutely have to recommend getting one. Put it on your Christmas list! Get one for everyone you know! It’s one of those kitchen items that isn’t in daily rotation but when you need it, it saves you so much time and so many dishes. If you want to make this recipe and don’t have an immersion blender, carefully pour the soup into a blender, puree, and return to the stove.
This soup takes about forty minutes to make. I’m definitely adding this to my winter soup rotation and I hope you do too!
Cheddar Potato Leek Soup
7 Tbsp unsalted butter
3 large leeks
2 garlic cloves, minced
2 Tbsp all-purpose flour
8 cups organic chicken broth
2 lbs large red potatoes (4 cups peeled and cut into even chunks)
1.5 tsp salt
Pepper to taste
1 cup sharp cheddar cheese (preferably Cotswold cheddar), grated, plus additional for serving
1/2 cup heavy cream
1 Tbsp fresh chives, chopped
4 slices thick-cut bacon
- Trim leeks ends. Cut leeks in half lengthwise. Submerge in a bowl of water and swish around. Pour water out and repeat two or three times to clean the leeks. Remove and pat dry with a paper towel. Slice leeks.
- In a Dutch oven or large stock pot, sauté leeks in butter until translucent, about ten minutes over a low flame. Add garlic and cook for two minutes. Raised heat just a hair and sprinkle flour over leeks. Stir and cook for a couple of minutes. Add chicken broth and peeled, diced potatoes. Increase heat to high.
- Boil for 20-25 minutes or until potatoes are fork tender.
- Towards the end of the cook time, use kitchen shears to cut bacon into lardons. Cook in a nonstick skillet until crispy. Remove with a slotted spoon and set on a paper towel.
- When potatoes are tender, turn off heat. Use an immersion blender to puree the soup. (If you don’t have an immersion blender, carefully transfer soup to a blender, blend, and return pureed soup to pot.)
- Return soup to stove and turn flame on low. Season soup with salt and pepper. Stir in grated cheddar cheese, cream, and chives. Stir until cheese is melted. Serve with crispy bacon and bread, toast, or cracker and garnish with cheddar cheese and chives.
Love it? Pin it!