Cheesy Potato & Leek Soup
Creamy and chunky soup with lots of cheese flavour
Servings 6
Calories 343kcal
Ingredients
- ½ tbsp Vegetable oil
- 1 tbsp Butter
- 1 White onion diced
- 275 g Leeks chopped (2-3 medium sized leeks)
- 100 g Plain flour (all purpose flour)
- 1 litre Water
- 775 ml Milk (cow's or dairy free milk)
- 3 Vegetable stock cubes I used Oxo
- 200 g Cheddar cheese grated
- 2 tsp Salt more or less, to taste
Instructions
- Add the oil and butter to a large pan and warm on a low heat until the butter is melted
- Add the sliced leeks and diced onion to the pan, and cook them for 5-8 minutes until soft
- In a mixing bowl, measure out the flour. Add some of the milk slowly, whisking as you add it. Stop when you have a smooth paste
- Add the paste to the pan, then add the rest of the milk and mix together
- Add the water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan
- When it is done, turn the heat off and stir in the cheese. It will melt into the soup
- Then add salt to taste. I like to add 2 tsp, but you may like less depending on your preference or the strength of the cheese
- Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days. You can also freeze this soup
Nutrition
Calories: 343kcal | Carbohydrates: 28g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1416mg | Potassium: 331mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1367IU | Vitamin C: 7mg | Calcium: 421mg | Iron: 2mg