• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×
Home » Recipes » Soup Recipes

January 23, 2018 · 2 Comments

Cheddar Jack Potato Leek Soup

Soup Recipes· Vegetarian Recipes

611 shares
  • Share
  • Tweet
  • Email
  • Threads
  • Bluesky
Jump to Recipe -
Cheddar Jack Potato Leek Soup in a soup crock on a wooden table collage.

Creamy Cheddar Jack Potato Leek Soup made with Yukon Gold potatoes, leeks, and a combination of shredded Cheddar Jack cheeses is deliciously satisfying for lunch or dinner.

Close up of Cheddar Jack Potato Leek Soup in a soup crock on a wooden table.

I first made this recipe back in September 2011 and haven't made it since. I'm not sure why, this Cheddar Jack Potato Leek Soup is actually one of my favorites, but you know, I'm always looking to experiment with new recipes.

Since I had purchased leeks instead of scallions this week, I decided to update this recipe with some new photos.

Cheddar Jack Potato Leek Soup

When I first made this soup, I also shared the recipe for Rosemary Semolina Boule Bread; which I used as a bread bowl to hold this soup.

See, here is the original image. It's not the best photo, but then again in the six years I've been blogging I was bound to pick up some photography skills.

When I made this recipe again, I also adjusted some of the ingredients by using vegetable broth instead of chicken and half & half instead of heavy cream. Both are personal preference so feel free to swap them out.

Close up of Cheddar Jack Potato Leek Soup in a soup crock on a wooden table.

How do you make Potato Leek Soup?

To make this soup, you'll need Yukon Gold potatoes, butter, flour, leeks, vegetable stock, half & half and shredded Colby Jack cheese.

 

Start by peeling your potatoes, cut them into large pieces and place them in a medium pot and cover with cold water. (Just like you're making mashed potatoes).

Allow the potatoes to come to a boil and cook until tender. Drain the potatoes in a colander and allow to sit for a few minutes.

A bowl of soup, with Potato and LeekAdd butter and leeks to the same pot and cook 1-2 minutes over medium heat until the butter melts; then add flour to form a roux.

Next, add the vegetable broth and half & half; then bring the liquid almost to a boil and remove from the heat.

Add the potatoes; then using your immersion blender, blend until the soup is creamy.

Add the cheese and stir the soup over low heat on top of the stove until the cheese has melted; then season with salt and pepper to your liking and serve.

A bowl of Cheddar Jack Potato Leek Soup

I can't believe I waited so long to make this Cheddar Jack Potato Leek Soup; it's SO good!

My husband and I ate this for lunch, but it's certainly filling enough to eat for dinner. ~Enjoy!

Visit the recipe index to search for more recipes by category.

Cheddar Jack Potato Leek Soup in a soup crock on a wooden table collage.

More Soup Recipes

  • Crack Potato Soup 
  • Healthy Low Fat Sweet Potato & Cannellini Bean Soup
  • Broccoli, Cheese & Potato Soup 
  • Ham and Potato Soup
  • Slow Cooker Potato Soup 
  • Baked Potato Soup (Low Fat)

 

Sign up for my weekly newsletter and receive a FREE eBook! 

Cheddar Jack Potato Leek Soup

Cheddar Jack Potato Leek Soup

Carrie's Experimental Kitchen
Creamy Cheddar Jack Potato Leek Soup made with Yukon Gold potatoes, leeks, and a combination of shredded Cheddar Jack cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 ½ pounds Yukon Gold Potatoes (approx. 5-6 potatoes)
  • 2 tablespoons Butter
  • ½ cup Chopped Leeks (white part only, rinsed under cold water)
  • 2 tablespoons All-Purpose Flour
  • 2 cups Vegetable Broth
  • 1 cup Half & Half
  • 1 cup Shredded Cheddar Jack Cheese
  • ½ teaspoon Kosher Salt
  • ⅛ teaspoon Black Pepper

Instructions
 

  • Peel your potatoes, cut them into large pieces and place them in a medium pot and cover with cold water. (Just like you're making mashed potatoes). Allow the potatoes to come to a boil and cook until tender. Drain the potatoes in a colander and allow to sit for a few minutes. 
  • Add butter and leeks to the same pot and cook 1-2 minutes over medium heat until the butter melts; then add flour to form a roux. 
  • Next, add the vegetable broth and half & half; then bring the liquid almost to a boil and remove from the heat. 
  • Add the potatoes; then using your immersion blender, blend until the soup is creamy. Add the cheese and stir the soup over low heat on top of the stove until the cheese has melted; then season with salt and pepper to your liking and serve. 

Notes

*Chicken broth and heavy cream can be substituted for the vegetable broth and half & half; though it will no longer be considered vegetarian. 
**A blender can be used in place of the immersion blender by pouring the liquid into the blender, put the lid on tightly, hold down the lid with a dish towel and blend slowly until smooth. Be careful not to burn your hands. 
Keyword potatoes
Tried this recipe?Let us know how it was!

Connect with me on Social Media

Facebook | X | Pinterest | Instagram

*Updated January 2018

More Soup Recipes

  • italian matzo ball soup
    Italian Matzo Ball Soup
  • a bowl of chicken pastina soup
    Creamy Chicken Pastina Soup
  • Creamy Roasted Garlic & Mushroom Soup | CarriesExperimentalKitchen.com
    Creamy Roasted Garlic and Mushroom Soup
  • Italian sausage tortellini soup in a pot with a ladle
    Creamy Sausage Tortellini Soup
Previous Post: « Napa Almond Chicken Salad (Panera Bread Copycat)
Next Post: Chocolate Espresso Cake »

Reader Interactions

Comments

  1. del davies says

    January 26, 2018 at 8:58 am

    how much cheddar cheese is recommended ?

    Reply
    • Carrie's Experimental Kitchen says

      January 26, 2018 at 9:32 am

      Sorry Del, I forgot to add it to the recipe card. It's 1 cup of shredded Cheddar Jack cheese and I've added it to the recipe card. 🙂

      Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2025 · Carrie's Experimental Kitchen