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Creamy One-Pot Potato Leek Soup with Irish Cheddar

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A comforting and creamy one-pot potato leek soup enriched with sharp Irish cheddar, perfect for cozy nights and quick meals.

Ingredients

Scale
  • 3 medium leeks, cleaned and thinly sliced
  • 2 pounds (900 grams) russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable or chicken broth, low sodium
  • 1 cup (240 ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 1 cup (about 4 ounces or 110 grams) shredded Irish cheddar cheese
  • Salt and black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)
  • Chives or parsley for garnish

Instructions

  1. Cut off the dark green tops and root ends of the leeks, then slice the white and light green parts thinly. Rinse thoroughly in a bowl of cold water to remove any dirt or grit. Drain and set aside.
  2. Place a large heavy-bottomed pot over medium heat and melt the butter. Add the sliced leeks and a pinch of salt. Cook gently for about 8-10 minutes, stirring occasionally, until the leeks are soft and translucent but not browned.
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 20 minutes or until the potatoes are tender when poked with a fork.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully with hot liquids.
  6. Return the pot to low heat, stir in the heavy cream and shredded Irish cheddar. Stir gently until the cheese melts completely into the soup, creating a luscious, creamy texture. Add more broth or cream if the soup is too thick.
  7. Taste and adjust salt and pepper as needed. Stir in fresh thyme if using. Let the soup warm through for another 2-3 minutes without boiling.
  8. Ladle the soup into bowls and garnish with chopped chives or parsley.

Notes

Slowly cook the leeks to bring out their natural sweetness. When blending, vent the blender lid slightly to avoid steam buildup. Add cheese off the boil to prevent curdling. Adjust thickness with broth or cream as needed. Soup tastes better the next day. For freezing, omit cream and cheese and add fresh when reheating.

Nutrition

Keywords: potato leek soup, creamy soup, one-pot meal, Irish cheddar, comfort food, easy soup recipe, cozy dinner

Find it online: https://breezybake.com/creamy-one-pot-potato-leek-soup-with-irish-cheddar-easy-recipe-for-cozy-nights/