Cheesy Potato Leek Soup

Cheesy potato leek soup

Curl up to a bowl of hot, cheesy potato leek soup on a snowy winter day. This soup is easy to make and you'll have plenty for many days!



2 (350g) leek, large (white parts only)
2 (530g) potato, peeled
6 cups (1371g) vegetable stock
1 (53g) shallot, diced
1 cup (65g) Parmesan cheese, grated
1 cup (65g) Gruyere cheese, grated
2 tsps (12g) salt


  1. With a chef's knife, chop leeks into thin slivers.
  2. Cut the potatoes into small cubes.
  3. Bring stock to a boil.
  4. Add the leeks, potatoes, and shallot to the stock.
  5. Simmer for 1 hour or until potatoes and leeks are tender. Turn off the heat when done.
  6. With a wooden spoon, stir the grated cheese into the hot soup.
  7. Pour soup into a blender. You may have to do a few batches.
  8. Blend soup until smooth.
  9. Serve hot and garnish with croutons and chives.
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