When it’s cold outside, snowing or raining, there is nothing better than a warm bowl of delicious and filling soup to comfort you from the inside out. I’m not overly adventurous with my soup choices, I tend to opt for tomato based soups most of the time, or butternut squash is also a regular choice. However, this Cheesy Potato & Leek Soup is definitely my favourite soup! It’s creamy, filling and full of cheese flavour. It is everything I’m looking for in a soup! I like it chunky, with the pieces of potato and leek intact, but you could also blitz this Cheesy Potato & Leek Soup into a puree. It’s a great vegetarian soup choice, and I’ve made it sucessfully with both cow’s milk and almond milk – as well as a half and half mix. I’ve also included a recipe for wholemeal rolls which go perfectly with soup and are great for dipping!
I started by making the bread rolls as they take longer. In a large bowl I stirred both flours, the yeast and salt together.
I added the luke warm water and oil and mixed to form a dough.
Then I put it in my stand mixer with the dough hook attachment and let it knead for 8 minutes.
Once it was done I placed it into an oiled bowl, covered it with cling film and put it in a warm place for 1 hour to rise.
After it was risen I knocked the air out of it on a floured mat, then using scales I divided the dough into 12 equal pieces. They weighed about 77g each.
I rolled each piece into a ball and place them onto lined baking trays. I covered them loosely with cling film and a tea towel and again left them for 1 hour to rise. Before baking I sprinkled some oats over the top.
They baked for 20 minutes in a hot oven and came out lovely and golden.
Meanwhile, while waiting for the bread to prove, I had been making the Cheesy Potato & Leek Soup. I sauteed the leeks and onion in a large pan using the oil and butter.
I added the flour and let it cook for a couple of minutes. Then I added the milk slowly, stirring to make sure no lumps of flour remained. Then followed the water, stock cubes and potato.
I let the Cheesy Potato & Leek Soup simmer for 15-20 minutes, until the potato pieces were soft. I made sure to stir it often so it didn’t catch on the bottom of the pan. When it was done I turned the heat off and stirred in the cheese. I then added salt to taste. My preference is to add 3 tsp, but you may like less depending on your preference.
You can serve the Cheesy Potato & Leek Soup straight away, or once it is cooled down fully, you can store it in an airtight container in the fridge and heat up either on the hob or in the microwave. Apart from the cheese, if you use a low fat or plant based milk, this Cheesy Potato & Leek Soup is also pretty healthy without compromising on flavour.
We absolutely love this Cheesy Potato & Leek Soup in my house, and it never lasts more than a couple of days. I’ve even eaten it for breakfast in the past! Whenever I have the time to make it it’s a real treat and it really is perfectly paired with the wholemeal bread rolls. They are so easy to make too, and I even snuck some seeds in there too without my partner noticing!
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Indfused.
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Cheesy Leek & Potato Soup
- 2 tbsp Vegetable oil
- Knob of butter
- 3 Leeks sliced
- 1 Medium onion diced
- 75 g Plain flour
- 4 Large jacket size potatoes (about 700g) peeled and diced
- 1.2 litres Cow's milk or dairy free milk warmed in a pan
- 1.2 litres Boiling water
- 2 Vegetable stock cubes
- 200 g Mature cheddar grated
- 2-3 tsp Salt to taste
Add the oil and butter to a large pan (I use a jam making pan) and warm on a medium heat for a few minutes
Add the sliced leeks and diced onion to the pan, and cook them for approx 8 minutes until soft
Add the flour, stir it in and cook for 2 minutes
Add the milk slowly, and stir between each addition to make sure no lumps of flour remain
Add the boiling water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan
When it is done, turn the heat off and stir in the cheese. It will melt into the soup
Then added salt to taste. I like to add 3 tsp, but you may like less depending on your preference
Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days
Wholemeal Bread Rolls
- 250 g Strong white bread flour
- 250 g Plain wholemeal flour
- 7 g Sachet of fast action yeast
- 1 1/2 tsp Salt
- 50 ml Olive oil
- 320 ml Luke warm water
- 20 g Sunflower seeds optional
- 15 g Linseeds optional
- 10 g Oats optional
In a large bowl, stir the strong white bread flour, wholemeal flour, yeast and salt together. Make sure not to pour the salt directly over the yeast, add them on separate sides of the bowl
Mix the oil with the luke warm water in a jug and pour into the flour mixture. Stir together until a dough forms
Knead the dough by hand for 10 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and leave it to knead for 8 minutes on a medium speed
Place the kneaded dough into a large bowl that has been brushed all over on the inside with a light coating of olive oil. Cover the bowl tightly with cling film and put it in a warm place for 1 hour for the dough to rise
Tip the dough out onto a floured surface and knead very briefly, just to knock the air out of it
Using scales, divide the dough into 12 equal pieces. They should weigh approx 77g each
Roll each piece into a ball and place them onto lined baking trays. Cover them loosely with cling film and a tea towel and leave them for 1 hour to prove
Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
Sprinkle some oats over the top of each roll, then bake for 20 minutes until golden. You know they are done when you tap them on the bottom and they sound hollow
Store in an airtight container for up to 3 days