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.
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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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)
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Cheddar Jack Potato Leek Soup
Ingredients
- 1 1/2 pounds Yukon Gold Potatoes (approx. 5-6 potatoes)
- 2 tablespoons Butter
- 1/2 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
- 1/2 teaspoon Kosher Salt
- 1/8 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
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*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. 🙂