Leek, Cheese & Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter and sauté leeks until softened.
• STEP 2.Add diced potatoes, vegetable broth, and thyme to the pot.
• STEP 3.Simmer the soup for about 20 minutes, until the potatoes are tender.
• STEP 4.Using an immersion blender, blend the soup until smooth and creamy.
• STEP 5.Stir in grated cheese until melted and well combined.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the soup hot, garnished with fresh chives or parsley.

Cooking Tips

• Make sure to thoroughly wash the leeks to remove any dirt or sand.
• You can use any type of cheese you prefer, such as cheddar, Gruyère, or Parmesan.
• For a creamier texture, you can add a splash of heavy cream or milk.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Garnish with fresh chives or parsley before serving.