"Creamy, decadent comfort food at it's finest. This is made with Yukon Golds, leeks and tons of cheese."
Loaded Leek and Potato Soup
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Recipe Description
This big belly warming bowl of leek and potato soup is made up of creamy potatoes, lots of aromatics, a splash of cream and topped with crispy prosciutto. You cannot make enough.
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 7 medium cubed Yukon gold potatoes
- 1 large sliced leek
- 1 tbsp minced fresh garlic
- 1/2 stick (1/2 cup) salted butter
- 1 cup heavy whipping cream
- 2 cups whole milk
- 1 cup chicken stock
- 1 tbsp minced fresh thyme
- 2 1/2 shredded and divided cheddar cheese
- 2 chopped for garnish scallions
- 8 slices prosciutto
- olive oil
- salt
- pepper
Method
Step 1
Fill a large pot or dutch oven with 8-10 cups water and salt it liberally. Cut your potatoes into 4ths and boil until tender ~ 20 min.
Step 2
Reserve 1 cup of potato water and drain the rest. Return potatoes to hot pot and add butter, allowing to melt.
Step 3
Meanwhile, in a large frying pan, sauté the leeks with a good pinch of salt and about 2 tbsp olive oil. Cook these over medium heat, as you want them to become nice and soft. This takes 8-10 min. Then add garlic, cooking for just another minute until fragrant.
Step 4
Transfer leeks to potatoes in hot pot.
Step 5
Add thyme, heavy whip, potato water and milk to potatoes along with salt and pepper. This should have enough liquid to easily blend with your immersion blender. If not – add some chicken stock. Blend until smooth.
Step 6
Taste and add cheese. Stir until creamy and serve hot with more cheese, prosciutto and scallions.