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Cheesy Potato Leek Chowder

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Cheesy Potato Leek Chowder
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 leeks, minced
  • 1 sweet onion, chopped
  • 12 cloves garlic, minced
  • 4 large fresh bay leaves
  • 1 teaspoon ground coriander
  • 5 russet potatoes, cut into bite-size pieces
  • 1 cube chicken bouillon
  • 1 quart chicken stock, or as needed
  • 1/2 pound shredded Colby-Monterey Jack cheese
  • 1 cup heavy whipping cream
  • salt and ground black pepper to taste
  • 1/4 cup chopped fresh chives, or more to taste
Instructions
1
Heat a large pot over medium-high heat, then melt butter and olive oil together. Add sliced leeks, chopped onion, minced garlic, dried bay leaves, and ground coriander to the pot and cook until the onions have lost their crunch and turned a pale shade, approximately 7 minutes. Add diced potatoes and chicken bouillon cubes to the pot, pouring in enough warm chicken stock to cover the vegetables completely. Bring the mixture to a rolling boil, then lower the heat to a low simmer and let it cook with occasional stirring until the vegetables are tender, roughly 20 minutes.
2
Use a potato masher to mash the potatoes into your preferred consistency. Combine grated Colby-Monterey Jack cheese and heavy cream with the mashed potatoes, returning the soup to a gentle simmer. Continue cooking until the cheese has melted and the soup is steaming hot, approximately 15 minutes more. Season with salt and pepper to taste.
3
Remove the bay leaves from the pot before serving, then ladle the soup into bowls and garnish with chopped chives.