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!
Sign up for my weekly newsletter and receive a FREE eBook!
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
Visit the recipe index to search for more recipes by category.
Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
Related Recipes
Creamy Roasted Garlic & Mushroom Soup
Copycat Panera Broccoli & Cheese Soup
Olive Garden Chicken Gnocchi Soup (Copycat)
Shop Related Products
Try these other potato based soups!
- Crack Potato Soup from Plain Chicken
- Broccoli, Cheese & Potato Soup from FoodieCrush
- Slow Cooker Potato Soup from Gimme Some Oven
- Ham and Potato Corn Chowder from Closet Cooking
*Updated January 2018
how much cheddar cheese is recommended ?
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. 🙂