Cheddar Potato Leek Soup (Comfort in a Bowl)

There’s something magical about a soup that’s equal parts rustic and indulgent. This Cheddar Potato Leek Soup is exactly that — silky potatoes, buttery leeks, sharp cheddar, and a swirl of cream all topped with crispy bacon (because what’s soup without a little crunch?).

When the weather turns chilly and you’re craving something hearty but still refined, this is the kind of soup you want simmering away on the stove. It tastes like a hug from grandma and the warm glow of a pub dinner in the English countryside (bonus points if you splurge on Cotswold cheddar).

Why You’ll Love This Recipe

• Cozy layers of flavor – butter, garlic, leeks, potatoes, sharp cheddar, cream… need I say more?

• Classic but upgraded – it’s potato soup, but the leeks and tangy cheddar make it feel a little elevated.

• Crowd-pleaser – everyone from picky kids to soup snobs will ask for seconds.

• Make it your own – keep it vegetarian by skipping the bacon, or lean into decadence by doubling the cheese.

Ingredients

• 4-5 Strips of bacon, diced

• 5 Tbsp unsalted butter

• 3 large leeks, trimmed, cleaned, and sliced

• 2 garlic cloves, minced

• 2 Tbsp all-purpose flour

• 8 cups Chicken or Vegetable Broth

• 4 cups Red Potatoes, cut into cubes

• 1 tsp salt

• Fresh cracked pepper, to taste

• 1 tsp Creole Seasoning

• 1 cup Sharp Cheddar Cheese , grated, plus more for garnish

• ½ cup Heavy Cream

• 1 Tbsp fresh chives, chopped

Instructions

1. Prep the leeks: Leeks love to hide dirt in their layers, so give them a spa day. Trim the ends, slice lengthwise, and swish around in a big bowl of water, rinsing 2–3 times. Pat dry, then slice.

   
   

2. Cook the bacon. In a Dutch oven, add the bacon pieces and cook until crispy. Remove from heat and let dry on a paper towel.

3. Sauté: In a Dutch oven, add melt butter to the bacon grease over low heat. Add sliced leeks and cook about 10 minutes until soft and translucent. Stir in garlic and cook 2 minutes more.

4. Thicken it up: Raise the heat slightly and sprinkle flour over the leek mixture. Stir and cook for 2 minutes to form a light roux. Add in the Creole seasoning, salt, and pepper.

5. Simmer: Pour in broth and add diced potatoes. Increase heat to high, bring to a boil, and cook 20–25 minutes until potatoes are fork-tender.

6. Blend (but not too much):Turn off heat and use an immersion blender to puree the soup until smooth. (If you prefer more texture, leave a few potato chunks behind — I always do.)

7. Make it cheesy: Return soup to low heat. Stir in salt (extra to taste), pepper (extra to taste), cheddar, cream, and chives. Let everything melt together into velvety, cheesy bliss.

8. Serve & garnish: Ladle into bowls, top with crispy bacon, extra cheese, and a sprinkle of chives. Serve with bread, toast, or crackers for dunking.

   

Tips & Variations

• Team Chunky? Mash the potatoes lightly with a potato masher instead of fully pureeing for a rustic version.

• Vegetarian swap: Skip the bacon and use vegetable broth. A drizzle of smoked olive oil can give it a similar savory depth.

• Cheese upgrade: Cotswold cheddar brings little bursts of chive and onion flavor, but any sharp cheddar will work.

Canning This Soup

If you want to keep the cozy flavors of Cheddar Potato Leek Soup on hand all winter long, canning is a great way to go. Because this soup contains dairy and cheese, you’ll want to prepare it a little differently for safe long-term storage: make the base (potatoes, leeks, broth, seasonings) and can that portion first. When you’re ready to serve, simply reheat and stir in the cream, cheddar, and chives for that velvety finish.

Use a pressure canner (not a water bath) and follow USDA guidelines for canning low-acid foods like soups. Properly processed jars will last up to a year in your pantry, making it easy to pop one open whenever you’re craving a bowl of rustic, cheesy comfort.

Final Thoughts

This Cheddar Potato Leek Soup is the definition of cozy. It’s rich without being heavy, classic but not boring, and absolutely perfect for nights when you want something satisfying and homemade without too much fuss.

Make a pot on Sunday and you’ve got weekday lunches sorted, or serve it to friends with a crusty loaf and a bottle of white wine for the easiest dinner party ever.

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