- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, minced
- 1 sweet onion, chopped
- 12 cloves garlic, minced
- 4 large fresh bay leaves
- 1 teaspoon ground coriander
- 5 russet potatoes, cut into bite-size pieces
- 1 cube chicken bouillon
- 1 quart chicken stock, or as needed
- 1/2 pound shredded Colby-Monterey Jack cheese
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- 1/4 cup chopped fresh chives, or more to taste
- Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Ladle soup into bowls and top with chives.
05/07/2018
recipepes.com
Cheesy Potato Leek Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
