Winter is coming! It’s that time of year, it’s chilly out now, and a bowl of nice hot soup will do the trick. I love cheesy soups and thought this might do. Enjoy! –Cheyanne
Prep:20 mins Cook:45 mins Total:1 hr 5 mins Servings:8 Yield:8 servings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, minced
- 1 sweet onion, chopped
- 12 cloves garlic, minced
- 4 large fresh bay leaves
- 1 teaspoon ground coriander
- 5 russet potatoes, cut into bite-size pieces
- 1 cube chicken bouillon
- 1 quart chicken stock, or as needed
- ½ pound shredded Colby-Monterey Jack cheese
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- Step 1
- Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.ADVERTISEMENT
- Step 2
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Step 3
- Ladle soup into bowls and top with chives.
Nutrition Facts
Per Serving: 392 calories; protein 11g; carbohydrates 32.3g; fat 25.4g; cholesterol 76.3mg; sodium 769.6mg. Full Nutrition
Healthy eating 