Description
This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, minced
- 1 sweet onion, chopped
- 12 cloves garlic, minced
- 4 large fresh bay leaves
- 1 teaspoon ground coriander
- 5 russet potatoes, cut into bite-size pieces
- 1 cube chicken bouillon
- 1 quart chicken stock, or as needed
- ½ pound shredded Colby-Monterey Jack cheese
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- ¼ cup chopped fresh chives, or more to taste
Instructions
- Melt butter and olive oil in a large pot over medium-high heat; add leeks
- onion
- garlic
- bay leaves
- and coriander and sauté until onions are softened and translucent
- about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil
- reduce heat to medium-low and simmer
- stirring occasionally
- until vegetables are tender
- about 20 minutes.
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture
- return soup to a simmer
- and cook until cheese melts and soup is hot
- about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Ladle soup into bowls and top with chives.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8