Cheesy Leek Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 451
Cheese and leeks is a classic combination and is no less delicious in soup form, the perfect comfort on a cold winter’s day. Once cooled, store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
recipe updated 2 Dec. 2025
Ingredients
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- Leek
- 650 g
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- Garlic clove
- 4
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- Vegetable stock
- 800 g
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- Potato
- 300 g
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- Cheddar cheese
- 150 g
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- Fresh chives
- as needed
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- Parmesan cheese
- as needed
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- Unsalted butter
- 1 tablespoon
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- Olive oil
- 1 tablespoon
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- Fine sea salt
- 1 teaspoon
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- Dijon mustard
- 1 tablespoon
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- Black pepper
- ½ teaspoon
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- Sour cream
- 100 g
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- Fresh chives
- 10 g
Tools
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Saucepan
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Glass thermoresist blender - cooking chef xl
Step preview
- Add the ingredients into a saucepan
- Heat until the butter has melted - medium heat
- Then add the next ingredients
- Cook, stirring frequently, until the leeks have softened - 10 minutes
- Then add garlic
- Cook until fragrant - 3 minutes
- Then add the next ingredients
- Bring to a simmer and cook until the potatoes have softened - 15 minutes
- Remove the saucepan from the heat and let cool slightly - 5 minutes
- Transfer the soup into the Blender attachment
- Blend until smooth - 1 minute, speed 5
- Transfer the soup back into the saucepan
- Heat, stirring occasionally - 5 minutes, low heat
- Remove the saucepan from the heat
- Then add the next ingredients
- Stir well until combined
- Divide the soup between serving bowls
- Top with chives and cheese
- Serve