Print

Cheddar Russet Leek Soup

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x

Ingredients

Units Scale
  • 4 tablespoons unsalted butter
  • 4 large leeks, cut lengthwise, chopped, and cleaned well (See note below)
  • kosher salt and freshly ground black pepper to taste
  • 1 cup whole milk
  • 3 cups vegetable broth
  • 2 pounds Russet potatoes, diced into 1/2-inch pieces
  • 2 cups White Cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon Frank's Red Hot Sauce

Instructions

  1. In a large soup pot or Dutch oven, melt the butter over moderate heat. Add leeks, salt, and pepper. Stir, then cover and cook over low heat for 15 minutes, checking frequently, until leeks are tender. Do not allow the leeks to brown.
  2. Add broth, milk, and potatoes. Bring to a simmer and cook for 25 minutes or until the potatoes are almost tender when pricked with a fork. Add Cheddar, parsley, and thyme. Cook 10 minutes longer. Add hot sauce, then taste and season with salt and pepper as needed.

Notes

**Leeks tend to have dirt hiding all over between the layers. I find it works best to chop the leeks and then let them soak in a bowl of cold water to release the dirt, then rinse well in a sieve under running water.

Adapted from The Unofficial Downton Abbey Cookbook by Emily Ansara Baines

Find it online: https://kitchenjoyblog.com/creamy-cheddar-russet-leek-soup/