I have been nursing a cough and a cold for over a week – the change of the seasons always gets me! Add to that a week of cool, rainy weather, and I’ve been gravitating all things cozy and comforting. Lots of tea, early bedtimes, and a craving for soup that I just couldn’t ignore. I’ve been thinking a lot about one soup in particular that I just couldn’t get out of my head – an amazingly balanced potato leek soup from a farm store near my parent’s house. I had it for lunch a few weeks back, and couldn’t get it out of my head. We ate it with crusty bread and slices of sharp herbed cheddar cheese and it was so flavorful. I knew I had to recreate it home – and decided to combine the best parts of this unforgettable lunch into one pot: a potato leek soup infused with those sharp cheddar and herb flavors.I will warn you, this is not a low-calorie soup. It is hearty and rich, creamy and sweet, and full of deep sharp flavors from the cheddar. It was just the thing I needed though when I was battling this cold. I’ve been chipping away at the leftovers in the fridge for a few days, and warming up a soft pretzel on the side to dip into the soup (I got the soft pretzels at Trader Joe’s in the frozen food aisle – such a great find!). Get the full recipe below, and earmark it for the next cold, rainy weekend when you need some comfort food.


Cheddar Thyme Potato Leek Soup.
  • 2 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Medium Onion, Diced (About 1.5 Cups)
  • 5 Leeks, Thinly Sliced (About 1 Cup)
  • 1 Clove of Garlic, minced
  • 2 Tbsp. of White Wine
  • 3 Cups of Potatoes, peeled and cubed
  • 3 Cups of Chicken or Vegetable Stock
  • 1 Cup of Heavy Cream
  • ½ Tsp. of Nutmeg
  • Bundle of Thyme Sprigs, plus more for garnish
  • 1 Cup of Sharp Cheddar Cheese, shredded
  • Salt and Pepper
  1. In a large pot, melt the butter and olive oil over medium heat. Add the diced onion, sliced leeks (Note: only use the white and very light green part of the leeks), and garlic to the pan. Sautee for 15 minutes until very softened but not browned.
  2. Pour the white wine into the pan to deglaze the bottom; use a wooden spoon to scrape any bits off the pan.
  3. Add the potatoes, chicken or vegetable stock, heavy cream, and nutmeg; stir to combine.
  4. Top the soup mixture with a bundle of thyme sprigs and cook at a low boil for about 15 minutes, until the potatoes are cooked through.
  5. Remove the thyme sprigs from the pot, and let the soup mixture cool slightly before transferring to a blender.
  6. Blend until smooth, about 1-2 minutes, and transfer back into the pot over low heat.
  7. Slowly stir in the cheddar cheese until fully incorporated. Finish with salt and pepper to taste.
  8. Serve warm with soft pretzels or crusty bread, and garnish with additional thyme sprigs.