Potato Cheese Soup made with gold potatoes, leeks, and fresh garlic simmered in savory broth and pureed with cream and sharp cheddar cheese, topped with crispy bacon and ready in 30 minutes!
In a large soup pot or dutch oven over medium-high heat, melt butter and add onion, leeks, and garlic. Cook for 4-5 minutes, stirring often until the onions and leeks start to soften.
Add the potatoes and spices and stir everything together. Cook an additional 5 minutes, stirring often. Add the broth and bring everything to a boil, then reduce to a simmer.
Let soup simmer for about 10-12 minutes, until the potatoes are soft. Use an immersion blender to puree the soup until everything is smooth. You can also leave a few pieces of potato whole here for texture, so you'll have some chunks of potato in the soup.
Stir in the cheese and half and half. Stir everything together and cook an additional 1-2 minutes, until the cheese is melted. Top with chives and bacon pieces and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 3-4 days in an airtight container.Freeze in an airtight container for 2-3 months. Keep in mind that this pureed soup can change texture when frozen.Cooking Tips
If you don't have an immersion blender, you can very carefully add a few ladles of soup to a blender or food processor and blend until pureed. Do this in batches, because the soup is very hot.
If your soup is too thick, add another 1-2 cups chicken broth or vegetable broth.
I recommend buying a block of cheese and shredding it yourself. Store-bought shredded cheese has anti-caking ingredients that can prevent it from melting well.