Nothing beats a steaming bowl of homemade soup on a chilly day, and this Potato and Leek Soup with Cheddar and Chives checks every box — creamy, cozy, and full of rich flavor. The leeks and garlic build a savory base, the potatoes give it heartiness, and a touch of shredded cheddar adds that perfect cheesy comfort.
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Topped with fresh chives and parsley, this soup is a warm hug in a bowl. If you’re looking to try a delicious potato and leek soup, this recipe is a must.
Table of contents
Why You’ll Love This Potato and Leek Soup
This soup is smooth, flavorful, and filling — everything you want in a comforting bowl, especially if you love potato and leek flavors melded together in a rich broth.
- Cheesy and cozy: A little cheddar makes it extra creamy and rich.
- Comforting texture: The mix of puréed and diced potatoes gives it body and depth.
- Fresh finish: Chives and parsley brighten each bowl with color and flavor.
- Simple ingredients: You probably already have most of them on hand.
Ingredients You’ll Need
- Butter: For a rich, silky base.
- Leeks: Mild onion flavor that adds depth, crucial for any potato and leek combination.
- Garlic: Brings warmth and aroma.
- Potatoes: Russet or Yukon Gold work best.
- Chicken or vegetable broth: Forms the flavorful foundation.
- Cheddar cheese: Melts in for creamy, cheesy goodness.
- Chives and parsley: For that fresh pop of color and taste.
- Salt and pepper: Balances it all.
- Cream (optional): Adds an extra luscious finish.
How to Make Potato and Leek Soup with Cheddar
Step 1: Prep the Leeks
Slice and clean the leeks well — use only the white and light green parts. A proper slice ensures the perfect start for your potato and leek soup.
Step 2: Sauté
In a large pot, melt butter. Add the leeks and cook until soft and fragrant, about 10 minutes. Stir in garlic and cook 1 minute more. This step is crucial for the depth of flavor in potato and leek creations.
Step 3: Simmer
Add 4 cups of diced potatoes, salt, and pepper. Pour in the broth and simmer until tender, about 20 minutes. This simmering ensures harmony in your potato and leek soup flavors.
Step 4: Blend
Transfer the mixture to a blender or use an immersion blender. Purée until smooth, then return to the pot. Blending is an essential step in creating a creamy potato and leek texture.
Step 5: Add Texture and Flavor
Stir in the remaining 2 cups of diced potatoes, and simmer another 10–15 minutes, until tender. Add 1 cup shredded cheddar cheese and 1 tablespoon chopped chives, stirring until the cheese melts and the soup is creamy. Finally, witness the potato and leek soup transform into a masterpiece.
Step 6: Serve
Ladle into bowls and garnish with fresh parsley and a sprinkle of extra cheddar. Cozy, cheesy, and absolutely RIDIC-ULICIOUS! Enjoy the indulgence of your homemade potato and leek creation.
Nettie’s Foodie Tip 💡
Want even more depth? Sauté a few pieces of chopped bacon first, then cook the leeks in the drippings before adding butter. The smoky flavor pairs beautifully with the cheese, enhancing your potato and leek soup.
Storage & Reheating
Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently, adding a splash of broth or milk to thin if needed. Whether storing or reheating, preserve your potato and leek dish’s freshness.
Frequently Asked Questions
Can I use a different cheese?
Yes! Sharp cheddar gives the best flavor, but Gruyère or Colby Jack also melt beautifully.
Can I skip the cream?
Absolutely. The cheddar gives plenty of richness, so the soup stays creamy without it, even as a classic potato and leek concoction.
Can I make this vegetarian?
Just use vegetable broth instead of chicken broth. Easy and delicious for a vegetarian potato and leek soup.
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Potato and Leek Soup
Ingredients
- 4 tablespoons butter
- 4 large leeks white and light green parts only, cleaned and sliced
- 3 cloves garlic minced
- 6 cups potatoes peeled and diced (divide: 4 cups + 2 cups)
- 6 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cheddar cheese shredded – plus extra for garnish
- 1 tablespoon chives chopped
- ½ cup heavy cream optional
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat. Add sliced leeks and sauté until soft, about 10 minutes.
- Stir in garlic and cook 1 minute more.
- Add 4 cups of potatoes, salt, pepper, and broth. Bring to a boil, reduce heat, and simmer for 20 minutes until tender.
- Purée the mixture until smooth using a blender or immersion blender. Return to pot.
- Add remaining 2 cups of diced potatoes and simmer 10–15 minutes until tender.
- Stir in cheddar cheese and chives until melted and creamy. Add cream if desired.
- Serve hot, garnished with parsley and extra cheese.
Notes
Notes
- Add bacon or ham for a heartier twist.
- Soup thickens as it cools — thin with broth or milk when reheating.
- Great with crusty bread or warm rolls.