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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.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Soup, Snack, Starter, Dinner, Lunch, Week night meals
Cuisine British, Irish
Servings 4 People


  • Stock pot
  • Spatula
  • Blender
  • Strainer


  • 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
  • Breadcrumbs
  • 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.