Quick and easy this soup is perfect for a cold day. Be sure to wash your leeks well before using, you can rinse them in running water or soak them in cool water to get the sand out. You wont believe this creamy soup is ready in less than 30 minutes and only 1 pot to clean!
3 large leeks - white and light green parts only, sliced thinly
2 Tbsp butter
1 Tbsp olive oil
4 garlic cloves - chopped
4 cups chicken broth
2 1/2 pounds potatoes -cut into 1/2 inch dice (I used russets but Yukon golds would work good too)
1 1/2 tsp salt
1 tsp pepper
10 ounces sharp white cheddar cheese - cubed
1 cup milk or half and half
Saute leeks in oil and butter for 3 minutes, add garlic and allow to cook for 2 more minutes. Add in potatoes and cook stirring frequently for 3 minutes. Add broth, salt and pepper and bring to a low boil. Simmer for 20 minutes until the potatoes are tender. Using a potato masher mash the potatoes in the pot to desired consistency. Mash all for a creamier soup or leave some chunks if you like a chunkier soup. Add in cheese and allow to melt then add the milk. Check seasonings and adjust if needed.
Serve hot with crusty bread or a simple salad.
Enjoy!
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