Soups & Stewscarriesexperimentalkitchen
Cheddar Jack Potato Leek Soup
Creamy Cheddar Jack Potato Leek Soup made with Yukon Gold potatoes, leeks, and a combination of shredded Cheddar Jack cheeses.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- colander
- blender
- stove
📝 Preparation Steps
1
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.
2
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.
Butter2 tablespoons
3
Next, add the vegetable broth and half & half; then bring the liquid almost to a boil and remove from the heat.
Vegetable Broth2 cupsHalf & Half1 cup
4
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.
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