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There's something undeniably comforting about a warm bowl of creamy potato and leek soup. This dish is a perfect embodiment of coziness, enveloping you in its rich flavors and silky texture. As the weather turns cooler, this soup becomes a seasonal favorite, offering warmth and nourishment during chilly days.

Creamy Cheesy Potato & Leek Soup

Warm up your chilly evenings with this creamy cheesy potato and leek soup, the ultimate cozy fall dish. It's quick to prepare and packed with rich flavors that will wrap you in comfort. Perfect for busy weeknight dinners or festive gatherings, this nourishing soup combines hearty potatoes and sweet leeks to create a satisfying bowl. Save this recipe for later and indulge in the simple joy of homemade comfort food tonight!
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Ingredients
  

3 large russet potatoes, peeled and diced into 1-inch cubes

2 large leeks, white and light green parts, thoroughly cleaned and sliced

2 tablespoons unsalted butter

1 tablespoon olive oil

4 cups vegetable broth or chicken broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded (plus extra for garnish)

1 teaspoon garlic powder

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Salt and black pepper to taste

Fresh chives or parsley, finely chopped for garnish

Instructions
 

Prep the Vegetables: Start by thoroughly cleaning the leeks. Slice them and submerge the slices in a bowl of water to remove any hidden grit, swirling them gently, then drain well. Peel the russet potatoes and cut them into 1-inch cubes, ensuring all pieces are roughly the same size for even cooking.

    Sauté the Leeks: In a large pot or Dutch oven, melt the unsalted butter along with the olive oil over medium heat. Once melted and bubbling, add the sliced leeks. Sauté for about 5-7 minutes, stirring frequently, until they soften and turn translucent.

      Add the Potatoes: After the leeks have softened, carefully add the diced potatoes to the pot. Stir them together with the leeks for about 2 minutes to allow the flavors to combine.

        Pour in the Broth: Pour in the vegetable or chicken broth, ensuring that the vegetables are completely covered. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

          Blend the Soup: After the potatoes are cooked through, remove the pot from the heat. Using an immersion blender, blend the soup to your desired consistency; you may prefer it slightly chunky for texture or completely smooth for a creamier result.

            Add Cream and Cheese: Stir in the heavy cream, garlic powder, thyme, and shredded sharp cheddar cheese. Mix thoroughly until the cheese melts and the soup becomes beautifully creamy. Season with salt and black pepper to taste, adjusting as necessary.

              Serve: Ladle the creamy soup into warm bowls. For an elegant presentation, garnish each serving with additional shredded cheddar cheese, a sprinkle of freshly chopped chives or parsley, and a light drizzle of cream.

                Enjoy: Serve the soup hot, accompanied by crusty bread or a refreshing light salad for a hearty and satisfying meal!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings