Creamy Leek, Potato, and Cheese Soup
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Source: https://recipheon.com/en/recipes/soups/creamy-leek-potato-and-cheese-soup
About this recipe
Creamy leek, potato, and cheese soup is a mild blend of vegetable broth, butter, and processed cheese. Gentle cooking softens the leeks and brings out their slight sweetness, potatoes make the soup filling, and processed cheese gives it a smooth, full-bodied texture. Butter draws out the flavor of the leeks and makes the base more aromatic. This straightforward vegetable and cheese soup makes a warm, substantial lunch.
Ingredients
Servings: 4
2 leeks
3 potatoes
900 ml vegetable broth
80 g processed cheese
1 tablespoon butter
Steps
Rinse the leeks thoroughly, remove the tough dark green ends, and slice the light parts into half-moons. Peel the potatoes and cut them into even cubes so they cook at the same rate.
Melt the butter in a pot, add the leeks, and cook gently for 4–5 minutes, until softened. This mellows their sharper flavor and creates a mild base for the cheese.
Add the potatoes, pour in the broth, and cook for 15–20 minutes, until the potatoes are tender.
Reduce the heat, add the processed cheese, and stir for 2–3 minutes, just until completely melted. Do not bring the soup back to a vigorous boil.
Estimated nutrition
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