This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

For a smoother soup, blend on low speed with an electric mixer instead of the potato masher. It may be necessary to add more chicken broth because this will make the soup thicker. Add chicken broth so that the soup is the desired consistency.

There is no salt on the ingredients list because the cheese itself is quite salty.

You can substitute chicken broth for the chicken stock. You can substitute vegetable bouillon for the chicken bouillon. You can substitute half-and-half for the heavy whipping cream.

Nutrition Facts

392 calories; protein 11g; carbohydrates 32.3g; fat 25.4g; cholesterol 76.3mg; sodium 769.6mg. Full Nutrition
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Reviews (15)

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Most helpful positive review

Rating: 4 stars
12/08/2019
Minus the chives/leeks, this is my go-to vase for all cheesy soups. With the chives/leeks is also wonderful but without is a great start to all amazing broccoli cheese, cheeseburger and potato cheese soups! Read More
(1)
18 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/08/2019
Minus the chives/leeks, this is my go-to vase for all cheesy soups. With the chives/leeks is also wonderful but without is a great start to all amazing broccoli cheese, cheeseburger and potato cheese soups! Read More
(1)
Rating: 5 stars
12/03/2018
The only change that I made was adding bacon as a garish....for flavor and a picture... however, this recipe alone is amazing. Even my veggie prejudice husband loved this soup! Five stars!!! Read More
(1)
Rating: 4 stars
12/16/2014
This is a nice tasting soup. The texture was a bit off for me but that's an issue I always have with potato soups so I'm not blaming the recipe. I had to make a few tweaks out of necessity (read: lack of prior planning). I forgot to pick up coriander so I subbed 1/2 tsp of cumin in it's stead. Our grocery store had no leeks so I used some green onion and upped the garlic. I had white potatoes that needed used so that's what I went with. I thought I had a Colby mix but only had sharp cheddar so in it went and I also used milk in place of the high fat (and more delicious for sure) heavy whipping cream. I also did add salt and about 1/2 tsp of white pepper. This came together quickly and we liked it especially with the chives on top. THANKS for the recipe! Read More
(1)
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Rating: 5 stars
12/11/2019
U used less garlic along with a mix of heavy and light cream. I had sharp cheddar and used that for the cheese. The garnish was bacon bits. I finished the soup using an immersion blender. It came out great. A lovely golden hue and velvety texture. It is definitely a keeper recipe. Read More
Rating: 5 stars
12/04/2015
I added squash and yams. This recipe is delicious! Read More
Rating: 5 stars
04/06/2019
The whole family enjoyed this soup. Not difficult to make. Recipe was easy to follow. Read More
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Rating: 5 stars
12/20/2015
In the end this was truly a hearty delicious soup. I had to make some substitutions due to what I had on hand. I used Parmesan/Romano cheese as well as added chopped Canadian bacon. Along with russet potatoes I threw in some baby red potatoes as well. I will definitely make this again. Delicious! Read More
Rating: 5 stars
04/27/2020
Amazing. Read More
Rating: 5 stars
11/02/2017
All I changed was substituting grated parmesan romano and asiago instead of shredded cheese. Wonderful recipe! Read More
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