Name: Cheddar Jack Potato Leek Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lb. Yukon Gold Potatoes (approx. 5-6 potatoes); 2 tbsp. Butter; 1/2 c. Leeks, white part only, rinsed under cold water; 2 tbsp. All-Purpose Flour; 2 c. Vegetable Broth; 1 c. Half & Half; 1 c. Cheddar Jack Cheese, shredded; Kosher Salt & Black Pepper, to taste

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.

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.

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.

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.

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.

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.

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.

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!

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Cheddar Jack Potato Leek Soup

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.

Course Soup

Cuisine American

Keyword potatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Author Carrie's Experimental Kitchen

Ingredients

1 1/2 lb. Yukon Gold Potatoes (approx. 5-6 potatoes)
2 tbsp. Butter
1/2 c. Leeks, white part only, rinsed under cold water
2 tbsp. All-Purpose Flour
2 c. Vegetable Broth
1 c. Half & Half
1 c. Cheddar Jack Cheese, shredded
Kosher Salt & Black Pepper, to taste

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.