Cheesy Leek & Potato Soup

Creamy potato and leek soup with added cheese for extra yummyness

Course Soup

Cuisine British

Keyword Savoury

Prep Time 30

Cook Time 30

Total Time 1

Servings

Author thebakingexplorer

Ingredients

2 tbsp Vegetable oil
Knob of butter
3 Leeks sliced
1 Medium onion diced
100 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

Instructions

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 add salt to taste. I like to add 3 tsp, but you may like less depending on your preference or the strength of the cheese
Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days

Notes

For a thicker soup, once you've added the water and milk, take a little out and mix it with 1 heaped tbsp cornflour in a little bowl. Pour the mixture back in and stir into the soup, then bring to simmer