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Prep Time:
30 Minutes
Serves:
12
Grill time:
2 Hours

Potato Leek Soup

with Smoked Cream and Three Cheeses

Posted on by Andrea Alden
Potato Leek Soup
Serves 12
Prep Time:
Grill time: 2 Hours
If you are looking for a soup that will fill you up and then some, this Potato Leek Soup with Smoked Cream and Three Cheeses is a soup that blasts “eats like a meal” out of the water! This soup eats like an all you can eat buffet! It’s rich, smoky, creamy, and super thick. It is packed with so much flavor! I’m not known for being a soup person (probably why there aren’t that many soup recipes on the blog), but this one will make a believer out of you. Or at least a soup lover.
Top with bacon, cheese, & croutons
Top with bacon, cheese, & croutons
It's so thick and aromatic
It's so thick and aromatic
Heartier than a meal
Heartier than a meal

Potato Leek Soup

Serves: 12       Total Time: 2 Hours 30 Minutes

Ingredients

  • ¼ cup of butter
  • 3 leeks, white and light green parts only
  • 3 cloves of garlic, minced
  • 3 tbsp. flour
  • ½ cup of dry white wine
  • salt and pepper to taste
  • 2 tsp. thyme
  • 2 tsp. oregano
  • 10 cups turkey stock, divided
  • 8 medium russet potatoes, peeled and cut into chunks
  • 2 cups of smoked cream
  • 1 cup grated gruyere cheese
  • 1 cup of grated parmesan cheese
  • 1 cup of grated sharp cheddar
  • bacon, green onion, and croutons for garnish 

Directions

Step 1
Find your biggest stockpot (this recipe makes a lot of soup). Melt the butter over medium-low heat. Slice the leeks in half, and then into half moons. Cook the leeks in the butter until they’re tender. About 5 minutes. Add the garlic. Add the flour.
Step 2
Deglaze the pot with the white wine, scraping up any browned bits. Season with salt, pepper, thyme, and oregano. Add 8 cups of turkey stock, then the potatoes. Bring everything to a low simmer until the potatoes are tender. This should take 45 minutes to an hour.
Step 3
Use an immersion blender or hand mixer to break up the potatoes; you want a few lumps, but not huge chunks. Your soup should start thickening up quite a bit now. Add in the cream and stir to combine. Add most of the cheeses, stirring until completely melted in, reserving a little of each for garnish when you serve. If you find that the soup is too thick still, add the remaining turkey stock, a little at a time, until you have the consistency that you are looking for. Taste test, and season with additional salt and pepper as needed.
Step 4
Serve this soup as an appetizer or meal, garnished with croutons, green onion, bacon bits, and any remaining cheese.

I’m full just writing about this Potato Leek Soup with Smoked Cream and Three Cheeses! This is some seriously good soup. The smoked cream brings an unexpected flavor that only serves to enhance the whole experience. Yes, this soup is an experience. What is the most amazing food that “isn’t your thing”, that you have ever tried?

Happy Grilling! 


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