Serves 6-8
adjust servings:

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  1. Melt the butter in a large saucepan over a low heat. Add the onion and leeks and toss to coat in the butter. Season well with salt and pepper and cook for 10 minutes, or until the vegetables are soft but not coloured.
  2. Add the potatoes and stir to coat in butter, then add the stock. Turn the heat to high and bring to the boil, then reduce the heat and simmer for 10 minutes until the potatoes are soft.
  3. Purée the soup until smooth using a stick blender or food processor, in batches if necessary, then taste and adjust the seasoning. Stir in the cream and milk.
  4. When ready to serve, reheat the soup to a gentle simmer, then add the Cheddar. Stir until the cheese has melted, then ladle into warmed bowls.

Note: Vegetable stock can be used as an alternative to Chicken stock, if you wish.

Nutrition Facts

Per serving: 163kcals, 7.4g fat (4.4g saturated), 19.4g carbs, 4.6g sugars, 6g protein, 2.6g fibre, 0.561g sodium

Try scattering some crumbled crispy bacon over the bowls of soup to serve.


Make this soup gluten-free by using a gluten-free sotck