Total Time
40mins
Prep 10 mins
Cook 30 mins

This soup is easy to make. Somewhat on the rich side but very tasty.

Ingredients Nutrition

Directions

  1. In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
  2. Drain and transfer to a large cooking pot.
  3. In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
  4. Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
  5. Add flour and stir well to coat onions.
  6. Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
  7. Transfer the onion-leek mixture to the large cooking pot.
  8. Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
  9. Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
  10. Bring the soup to boil, reduce heat and cook for 2 minutes.
  11. Remove from heat and let cool for 5 minutes.
  12. In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
  13. Add grated cheese and bring to just boil or until cheese melts.
  14. Adjust seasonings to taste.
  15. Serve soup hot.
  16. Refrigerate any unused portion ot the soup.
Most Helpful

5 5

Very nice! I had to use 1% milk and only half a cup of 18% cream as that was all I had in the fridge, but it still made for a deliciously creamy soup.