A rich, creamy winter soup that turns simple potatoes and leeks into a warm, comforting bowl made for cold days.
Prep & Cook Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
2 lb russet potatoes, peeled and diced
2 large leeks, white and light green parts only, thinly sliced
3 tbsp butter
2 tbsp olive oil
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Instructions
Heat the butter and olive oil in a large pot over medium heat. Add the sliced leeks and cook gently for about 5 minutes, stirring often, until soft and fragrant without browning.
Add the diced potatoes, salt, black pepper, and garlic powder. Stir well so the potatoes are evenly coated, then pour in the chicken broth. Bring to a gentle boil, reduce heat, and simmer for 20 minutes until the potatoes are very tender.
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If using a regular blender, blend in batches and return the soup to the pot.
Stir in the milk and heavy cream, then add the shredded cheddar cheese. Cook over low heat for 5 minutes, stirring until the cheese is fully melted and the soup is thick and creamy.
Taste and adjust seasoning if needed. Serve hot.
Nutrition Facts (approx, per serving)
Calories: 420
Protein: 12g
Carbs: 32g
Fat: 28g
Quick Facts
• one-pot
• cold weather comfort
• family approved
• freezer friendly
Tips
For a thicker soup, blend a larger portion of the potatoes before adding the cream and cheese. This creates a naturally rich texture without extra ingredients.
To prevent the cheese from becoming grainy, keep the heat low when adding it and stir slowly until fully melted.
This soup thickens as it cools. When reheating, add a small splash of milk or broth to restore the creamy consistency.
Variations
For a heartier version, add diced cooked beef sausage or a beef bacon alternative and warm it through before serving. If you enjoy rich, comforting soups, you might also like this Grandma’s Clam Chowder Recipe.
To make it lighter, replace the heavy cream with additional milk and reduce the cheese slightly while keeping the same flavor base.
For extra vegetables, stir in finely chopped cauliflower during the potato simmering stage and blend together for added body. Looking for more cozy sides? Try these Grandma’s Mashed Potatoes to complete the meal.