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Potato Leek Soup Recipe

Good potato soup is not the least bit difficult to make. You are always going to want to start any dish with the ingredients as fresh as you can get them. This assures you of getting all those wonderful nutrients as well as a full tummy at the end. There is not a right way or a wrong way to make potato soup. The recipes for potato soup that you are going to find, here and elsewhere, are as individual as the cooks who will be making them and everyone has their own particular favorites, so you might want to experiment a little, trying different potato soup recipes, to discover what you like best.

You can make a great pot of soup with potatoes as the basis for the soup, using ingredients such as onions or leeks, and maybe some grated cheese. In fact, you do not even really need to add meat or other flavors, although many people making potato soup are using sausage, chicken, bacon, spinach, and various other add-ins. Most people have their own recipes that they are using for their potato soup and those are normally potato soup recipe variations that they have had passed down through their family over many years and perhaps changed slightly over time. Each one is individual, some using cream, some just milk, others adding meat or fish, and everyone is special and delicious.

The following recipe calls for potatoes, leeks and cheddar cheese, as well as some cream for a luxurious finish and some cornstarch to thicken the soup up a little. Garnished simply with a fresh herb sprig or even served alone, this wonderful soup has stood the test of time and remains one of today’s classic potato soup recipes.

Leek and Potato Soup Topped with Cheddar Cheese


6 potatoes diced
4 leeks finely chopped including the tops
1 cup heavy cream
1 tbsp butter
salt and pepper to taste
1 cup white sharp cheddar cheese
2 tbsp corn starch


Pare and dice your potatoes in pieces about half inch square and put them in the pot with water to cover the potatoes. Cook about 25-30 minutes until potatoes are softened and beginning to slightly decompose.

Add the leeks along with the butter to the mixture, lowering the heat and simmering until mixture begins to thicken slightly.

Add one half of the cheese to the mixture and allow to cook and dissolve as it melts. Mix the corn starch with cold water to make a thin paste. Then return the soup mixture to a low boil and stir in the corn starch and lower the heat. Stir continuously until the soup mixture is thickened and has a very creamy texture.

If you want your soup to have chunks, which most people do for a heartier soup, leave it as is. If you have always liked a creamy texture, you can use a food processor to make a fully cream soup that has not chunks of meat or potato.

Remove from heat and ladle into soup bowls, topping with grated cheddar and if you desire, toss it into the broiler to slightly brown the cheese and release the taste more fully.

This part is optional. In addition, although we have not done so here, you might also consider adding some croutons, or floating a piece of bread topped with butter and melted cheese on your individual bowls of potato soup, which is a lovely means of presenting the soup to your family or your guests.

(Serves 4)

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