Cheesy Potato Leek Soup

One Response

1. codelycat November 10, 2021

   The soup is vegetarian, and very rich and delicious! Originally posted here on my recipe blog [https://whiskwhiskers.com/2021/10/27/cheesy-potato-leek-soup/](https://whiskwhiskers.com/2021/10/27/cheesy-potato-leek-soup/)

   You will need a blender or immersion blender to make this a creamy soup. But otherwise it’s pretty easy to make!

   Ingredients

   * 2 tablespoons butter diced
   * 4 leeks white and light green parts only, washed and sliced
   * 3 cloves garlic minced
   * 2 pounds Yukon gold potatoes
   * ½ cup dry white wine
   * 4 cups vegetable broth
   * 1 ½ teaspoons salt
   * ½ teaspoon pepper
   * Dash nutmeg
   * 1 cup heavy cream
   * 1 cup grated white cheddar
   * Chives to garnish

   Instructions

   1. Heat a large Dutch oven over medium heat. Add butter.
   2. Add leeks and cook until tender, about 8-10 minutes.
   3. Add garlic and cook until fragrant, about 30 seconds.
   4. Add wine and cook until wine has mostly cooked off, about 2-3 minutes
   5. Add broth, potatoes, salt, and pepper, and bring to a boil. Reduce to a simmer, and simmer partially covered, stirring occasionally, until potatoes are tender, about 15-20 minutes.
   Using an immersion blender, blend the soup until only a few chunks of potato and leek remain.
   6. Add cream and nutmeg and stir. Let simmer, stirring occasionally, until thickened, 10-15 minutes.
   7. Add shredded cheese and stir until melted. Adjust salt and pepper to taste.
   8. Serve warm topped with chopped chives, if using.

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