Real Recipes From Real Home Cooks ®

ellen's cheesy potato leek soup

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

After studying several recipes I ended up making this up as I went along. I just added things that sounded good to me, and the results were dynamite! I think you will really love this soup.

(2 ratings)
yield 3 -4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For ellen's cheesy potato leek soup

  • 3 lg
    russet potatoes (i used organic)
  • 1 lg
    leek (i used organic)
  • 1 sm
    onion, chopped fine (or can use minced)
  • 1 clove
    garlic, minced
  • 4 slice
    pepper bacon, cooked and crumbled
  • 3 Tbsp
  • 4 Tbsp
    all purpose flour
  • 1 tsp
  • 1/4 tsp
  • 3 c
  • 4 oz
    shredded sharp cheddar cheese

How To Make ellen's cheesy potato leek soup

  • 1
    Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
  • 2
    Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
  • 3
    Drain into a colander and set aside.
  • 4
    Cook bacon until crispy; crumble and set aside.
  • 5
    In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
  • 6
    When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
  • 7
    Add the crumbled bacon to the soup; mix well.
  • 8
    Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
  • 9
    Spoon into bowls and top with croutons if desired.