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Leek Potato & Cheddar Soup
A comforting one pot soup that is filled with all the goodness from leeks, potatoes, onions, garlic and cheddar. Blended into a smooth velvet like soup that is served with olive oil, toasted breadcrumbs and parsley.
This recipe is a one of those one pot wonders which work well when you are busy or if you have leftover leeks in your fridge and don’t know what to do with them. This is the soup for you. The addition of potatoes here add for a velvet like thickness with the soup. It is exceptional and works well with some olive oil on top, toasted breadcrumbs, fresh parsley and a little extra grated cheddar if you are feeling indulgent.
What ingredients are needed to make this Leek Potato & Cheddar Soup?
We need leeks, potatoes and cheddar obviously. But we need garlic, onions, milk, water, herbs and a little olive oil to make the soup. I like to serve them with breadcrumbs or some croutons, check out the recipe here. You could also fry up some bacon and add that on top if needed.
What equipment do you need to make this Leek Potato & Cheddar Soup?
We need a large stock pot, a blender and a spatula to stir the soup. I like to strain the soup once it is blended but this is optional.
Important points to keep in mind with this recipe:
Let the veggies cook in the liquid mixture for as long as it is needed. This will help make the soup creamy and rich. The potatoes must be totally soft before blending. Take your time to blend the soup mixture. Do not be impatient as this is what gives it that smooth velvet like texture. Add the cheddar at the end after blending while the soup is still hot, this will allow it to melt into the soup well.
Once we make the soup it can be stored in an air tight container in the fridge for up to 5 days. I wouldn’t recommend keeping it any longer as the potato can get sour. When needed you can heat the soup over the stove with some water to achieve the right consistency.
Now that we have covered the main elements on how to make this recipe, let us get into the kitchen. Happy Cooking Ninjas!
Leek Potato & Cheddar Soup
- Stock pot
- 2 Leeks chopped
- 1 Onion chopped
- 3 Garlic cloves
- 2 Small Potatoes chopped
- 30 ml Olive oil
- 400 ml Water
- 250 ml Milk
- 1 tsp Oregano
- 150 gm Cheddar chopped
- Olive oil
- Fresh parsley
- In a stock pot on medium heat add the olive oil cook the onions, garlic, oregano and leeks until soft. Around 3-5 mins.
- Add the potatoes and cook for another couple of mins. Add the water and bring to a boil. Add the milk and reduce the heat. Cook on low flame until the mixture has reduced and everything is soft.
- Blend the mixture and strain through a sieve. Season the soup one last time and add the cheddar and stir around.
- Serve it hot.
- You don’t need to strain the mixture but I prefer the texture.
- Ensure to cook the mixture until soft, this will help blend it until smooth.