Cheesy Potato Leek Soup

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 leeks, minced
• 1 sweet onion, chopped
• 12 cloves garlic, minced
• 4 large fresh bay leaves
• 1 teaspoon ground coriander
• 5 russet potatoes, cut into bite-size pieces
• 1 cube chicken bouillon
• 1 quart chicken stock, or as needed
• 1/2 pound shredded colby-monterey jack cheese
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 1/4 cup chopped fresh chives, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.
• 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.