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When it comes to comfort food, few dishes can compete with the warm embrace of a rich and creamy soup. Comfort food isn't just about taste; it's about nostalgia, warmth, and the feeling of home. This is where our recipe for Creamy Cheesy Potato & Leek Soup shines, embodying all the elements that make a dish truly comforting.

Creamy Cheesy Potato & Leek Soup

Warm up your winter nights with this Creamy Cheesy Potato & Leek Soup, the ultimate comfort in a bowl! Perfect for chilly evenings, this easy weeknight dinner combines the hearty flavors of potatoes and the gentle sweetness of leeks, creating a velvety, satisfying dish. In just 45 minutes, you can enjoy a creamy, rich soup that brings everyone together. Try it tonight and savor the cozy vibes this festive season. Save this recipe for later!
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Ingredients
  

3 large russet potatoes, peeled and diced into 1-inch cubes

2 large leeks, white and light green parts only, meticulously cleaned and sliced into thin rounds

2 tablespoons unsalted butter

1 tablespoon olive oil

4 cups vegetable or chicken broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded (plus extra for garnishing)

1 teaspoon garlic powder

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and black pepper to taste

Fresh chives or parsley for garnish

Instructions
 

Prep the Vegetables: Begin by thoroughly cleaning the leeks. Cut them into thin slices and soak them in a bowl of cold water to dislodge any hidden grit, then drain well. Peel the russet potatoes and chop them into small 1-inch cubes for even cooking.

    Sauté the Leeks: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced leeks and sauté them for approximately 5-7 minutes, stirring frequently, until they are soft, translucent, and fragrant.

      Incorporate the Potatoes: Add the diced potatoes to the pot with the sautéed leeks. Stir the mixture for about 2 minutes to combine the flavors and coat the potatoes in the buttery leeks.

        Pour in the Broth: Add the vegetable or chicken broth, ensuring it fully covers the vegetables. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

          Blend the Soup: Once the potatoes are cooked through, use an immersion blender to purée the soup until you reach your desired texture. You can leave the soup slightly chunky for added texture or blend it until it is completely smooth.

            Incorporate Cream and Cheese: Stir in the heavy cream, garlic powder, fresh thyme, and shredded cheddar cheese. Mix thoroughly until the cheese is melted and the soup is wonderfully creamy. Taste and adjust the seasoning with salt and black pepper as needed.

              Serve: Ladle the warm soup into bowls and generously top with additional shredded cheddar cheese. Garnish each bowl with a sprinkle of freshly chopped chives or parsley, and finish with a light drizzle of cream for a touch of elegance.

                Enjoy: Serve your comforting soup hot, accompanied by crusty bread or a light salad for a complete and satisfying meal!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings