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When the chill of winter sets in, nothing warms the soul quite like a bowl of creamy potato and leek soup. This dish is not only a delight for the taste buds but also a soothing comfort food that brings a sense of warmth and nostalgia. The combination of tender potatoes and sweet leeks creates a luscious texture that's hard to resist.

Creamy Cheesy Potato & Leek Soup

Warm up this winter with a bowl of creamy cheesy potato and leek soup, the ultimate comfort food for chilly nights. This easy weeknight dinner combines tender potatoes and sweet leeks for a rich, velvety texture that feels like a hug in a bowl. Perfect for cozy gatherings or a quiet night in, its nourishing and satisfying. Try it tonight and savor the warmth that comes with every spoonful. Save this recipe for your next winter meal!
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Ingredients
  

3 large russet potatoes, peeled and diced

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

2 tablespoons unsalted butter

1 tablespoon olive oil

4 cups vegetable 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 for garnish

Instructions
 

Prep the Vegetables: Start by thoroughly cleaning the leeks. Slice them and soak them in a bowl of water to remove any hidden grit, then drain well. Peel and dice the potatoes into small cubes.

    Sauté the Leeks: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced leeks and cook for about 5-7 minutes, stirring frequently, until they become soft and translucent.

      Add the Potatoes: Once the leeks are softened, add the diced potatoes to the pot and stir them with the leeks for about 2 minutes.

        Pour in the Broth: Add the vegetable or chicken broth to the pot, ensuring that the vegetables are covered. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.

          Blend the Soup: Once the potatoes are cooked, use an immersion blender to purée the soup until it reaches your desired consistency – you can leave it slightly chunky or blend it completely smooth.

            Add Cream and Cheese: Stir in the heavy cream, garlic powder, thyme, and shredded cheddar cheese. Mix well until the cheese melts and the soup becomes creamy. Taste and season with salt and black pepper as desired.

              Serve: Ladle the soup into bowls and garnish with additional shredded cheese, freshly chopped chives or parsley, and a drizzle of cream for an elegant finish.

                Enjoy: Serve hot with crusty bread or a light salad for a comforting meal!

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