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.
Recipe by DomestikatedLife at