Leek Soup with Potatoes and Processed Cheese Recipe
Leek soup with potatoes and processed cheese is a simple, homely soup that often appears in Polish kitchens in winter. It’s thick, creamy and gently oniony in flavour thanks to the leeks. Processed cheese gives it a velvety texture and makes even vegetable skeptics happy to ask for seconds.
This soup combines the gentle sweetness of leeks with the creaminess of processed cheese, creating a comforting bowl that’s quick to make and very kid-friendly.
Chef's tips
Sauté the leeks gently without browning – this keeps their flavour delicate and prevents any bitterness. Adjust the thickness by adding a little extra stock or water if it gets too thick after the cheese melts.
How to serve
Serve in deep bowls with plenty of fresh parsley and crunchy croutons. For a heartier meal, add a slice of toasted bread with melted cheese on top.
Ingredients
- leek (white and light green part) medium - 2 pieces
- potatoes - 500 g
- carrot - 1 pieces
- processed cheese cubes or slices plain or cream - 100 g
- butter for sautéing the leek - 1 tablespoon
- oil for sautéing the leek - 1 tablespoon
- vegetable or chicken stock homemade or from a cube - 1.2 l
- 18% cooking cream optional, for enriching the soup - 50 ml
- salt to taste
- black pepper to taste
- fresh parsley for sprinkling - 0.25 bunch
Preparation
- Wash the leeks thoroughly – cut them in half lengthwise and rinse under running water between the layers, as sand often hides there. Then slice into thin half-moons.
- Peel the potatoes and cut into cubes about 1.5 cm in size. Peel the carrot and cut into thin slices or small cubes.
- In a large pot, heat the butter with the oil. Add the sliced leeks and fry for 5–7 minutes over medium heat, stirring often, until they soften and become slightly translucent but not browned.
- Add the carrot and fry for another 2–3 minutes, stirring frequently.
- Pour in the stock, add the potatoes, stir and bring to a boil. Reduce the heat and cook for 15–18 minutes, until the potatoes and carrot are tender.
- Add the processed cheese cut into smaller pieces. Stir until it has completely melted and the soup becomes creamier.
- If you want the soup to be even smoother, scoop out 1–2 ladles of vegetables with some liquid, blend until smooth and pour back into the pot. You can also blend the entire soup if you like cream soups.
- Add the cream (if using), season with salt and pepper. Heat for another 1–2 minutes, but do not let it boil vigorously after adding the cream.
- Wash the parsley, pat dry and chop finely. Serve the soup hot, sprinkled with parsley.
Storage
Zupę przechowuj w lodówce do 3 dni. Podgrzewaj na małym ogniu, często mieszając, aby się nie przypaliła. Ze względu na ser topiony i śmietankę zupa nie najlepiej znosi mrożenie – po rozmrożeniu może się rozwarstwiać.
