Potato Leek Cheese Soup

READY IN: 1hr 10mins
Recipe by Obag6142

My sister obtained this recipe when she was attending college in the Midwest. Can substitute scallions or onions for leeks.

Top Review by Vseward Chef-V

I like the simplicity of this recipe! - just three basic ingredients, plus some flavoring - brings about a comforting and filling meal, especially on cold winter nights. I Like that the leeks impart a mild oniony-ness in this soup. This soup tastes like a really exceptional clam chowder — without the clams ;) When the potatoes were soft and broke apart when poked with a fork, I put about half the soup in a blender and puree it up, then the second half same way. This made a creamier soup. which is what I wanted. Only change I made to the recipe was subbed 2 cups chicken stock for the water, something I usually do. Also added 3/4 cup of parmesan, personal preference and only added 1/2 cup milk before puree process, only to make sure I had some to add to the consistency, topped with parmesan croutons which gave it a punch. This was a very comforting soup and my oldest DS *ate* it up. I will definitely make this again and again. Thanks *O* for sharing this wonderful recipe, now I have another soup to add to my "Favorites by Zaar* Cookbook. (Made for My3Chefs 08) ~V

Ingredients Nutrition


  1. In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
  2. Sprinkle with flour and cook for 5 more minutes
  3. Add potatoes and water; bring to boil.
  4. Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
  5. Simmer 10 more minutes.
  6. Just before serving, add cheese and cook 1 min more.

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