A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner.

Sassa

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.

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  • Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.

  • Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.

  • Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

Nutrition Facts

364 calories; protein 11.7g 24% DV; carbohydrates 45.9g 15% DV; fat 15.4g 24% DV; cholesterol 49mg 16% DV; sodium 982.5mg 39% DV. Full Nutrition

Reviews (187)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2012
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate. Read More
(245)

Most helpful critical review

Rating: 3 stars
01/03/2015
Stuck to the recipe but was disappointed in the flavor. Was too mild for my tastes although I'm sure many people love it that way. I doctored it up some added thyme some seasoned salt more black pepper additional chicken soup base and a light sprinkling of cayenne (not enough to make it spicy). I liked it better then but ugh the soup broke. Obviously my fault not the recipes I must have let it simmer too hard after adding the half-and-half. Using heavy cream makes that less likely to happen but I should have been more watchful. I'll revisit this recipe with the added herbs and real garlic perhaps celery. Read More
(4)
238 Ratings
  • 5 star values: 169
  • 4 star values: 58
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/18/2012
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate. Read More
(245)
Rating: 4 stars
08/31/2013
This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that’s what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that. While the potatoes were cooking I threw in a bay leaf and a good pinch of fresh thyme just to brighten the flavor. I used fresh minced garlic rather than garlic powder and skipped the parsley and cheddar cheese. When the soup was done I pureed it in a flash with my immersion blender. A drizzle of good white truffle oil took this soup from excellent to sublime. Read More
(83)
Rating: 5 stars
06/18/2012
I used 1 Tbsp. olive oil and 1 Tbsp. bacon fat and sauted 2 cloves of garlic with 3 leeks [that's how my grocery store sells in a bunch]. Only used 4 potatoes and 4 cups of chicken stock. PERFECT. Read More
(60)
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Rating: 5 stars
12/27/2014
To all of you kind and wonderful cooks who tried this soup (which was passed on to me by my late mother-in-law), I want to thank you for taking the time to submit your comments. It is most gratifying. And I can't tell the editors of this marvelous cooking site how honored I was to have it posted in the last issue of the AllRecipes magazine. Thank you all! Happy holidays and a healthy New Year. From Sassa Read More
(34)
Rating: 5 stars
05/18/2012
Simple and excellent! I only made a few minor changes. I used 1.5 times the half and half and cheese, and I used the Mexican cheese blend from Costco, since that's what I had on hand. Otherwise, I followed the recipe exactly, and it had the perfect texture and flavor. Very nice. Read More
(23)
Rating: 4 stars
01/29/2015
I avoid dairy so instead of the half and half i puréed a cup of Cannelli beans with a little water. Worked great, was very creamy. Also the beans added fiber and protein, rounding out the nutrition profile well. Read More
(21)
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Rating: 5 stars
04/25/2012
I was actually looking for a pepper jack chicken soup, but thought this would do. Very good. I did do 1/2 cheddar 1/2 pepper jack to get the taste I was looking for. Didn't have leeks so used more onion. Four cloves fresh garlic. I threw in a half bag of frozen corn as well. Used heavy whipping cream. Loved it! Read More
(13)
Rating: 4 stars
01/28/2013
I really enjoyed this. I does need the garlic. Also, I used 3 leeks and added an extra potato. I like the soup creamy, so I held off on the cheese and put it through a blender to get it nice and creamy. Then I sprinkled the cheese on top - super!! Might try it with some bacon next time. Read More
(11)
Rating: 4 stars
01/04/2013
Oh my this was yummy! I loved pretty much everything about it. The only thing is next time I might add a little bit of fresh garlic when the Leeks saute and I might add more leeks (i'm a leek nut). I might add a little more half and half and cheese next time. It was a little on the runnier side. Tasted amazing though! Read More
(8)
Rating: 3 stars
01/03/2015
Stuck to the recipe but was disappointed in the flavor. Was too mild for my tastes although I'm sure many people love it that way. I doctored it up some added thyme some seasoned salt more black pepper additional chicken soup base and a light sprinkling of cayenne (not enough to make it spicy). I liked it better then but ugh the soup broke. Obviously my fault not the recipes I must have let it simmer too hard after adding the half-and-half. Using heavy cream makes that less likely to happen but I should have been more watchful. I'll revisit this recipe with the added herbs and real garlic perhaps celery. Read More
(4)