Creamy Cheesy Potato Leek Soup

Follow our step-by-step guide on how to make Creamy Cheesy Potato Leek Soup.

1. Step 1

   Begin by heating a generous amount of butter and olive oil in a large pot over medium-high heat.

2. Step 2

   Once melted, introduce the minced leeks, chopped onion, minced garlic, bay leaves, and ground coriander.

3. Step 3

   Sauté this aromatic blend for about seven minutes, allowing the onions to soften and turn translucent.

4. Step 4

   Next, add the bite-sized potato pieces along with a chicken bouillon cube.

5. Step 5

   Pour in enough chicken stock to fully submerge the vegetables.

6. Step 6

   Bring this delightful mixture to a boil, then lower the heat to medium-low and let it simmer for approximately twenty minutes, stirring occasionally, until the vegetables are tender and inviting.

7. Step 7

   Once the vegetables are ready, take a potato masher and mash the potatoes to your preferred consistency, creating a creamy texture.

8. Step 8

   Stir in the shredded Colby-Monterey Jack cheese and a splash of heavy whipping cream, then return the soup to a gentle simmer.

9. Step 9

   Allow it to cook for an additional fifteen minutes, ensuring the cheese melts beautifully and the soup is heated through.

10. Step 10

    Season your creation with salt and freshly ground black pepper to taste, and don’t forget to remove and discard the bay leaves before serving.

11. Step 11

    Finally, ladle the warm soup into bowls and finish with a sprinkle of chopped fresh chives for a burst of color and flavor.

12. Step 12

    Enjoy this comforting bowl of goodness that warms both the heart and soul.