Cheddar Thyme Potato Leek Soup
This is the most delicious and comforting soup for Winter! I have been dying to make it since Kate posted about it in October, and I am so glad I finally did! New Years resolutions be damned. You should make make it for the football game this weekend- the guys will love it too! ! I also love that it is a little bit thicker, easy eating for little kids.
You can find the full recipe from Domesticated Life here.
Melt the butter & olive oil in a dutch oven. Add the onion, leeks and garlic to the pan and sauté for 15 min or until softened. Add the white wine. Pour a drink for yourself! Deglaze the bottom of the pan, scrapping off any brown bits. Add potatoes, vegetable or chicken stock, heavy cream, and nutmeg. Stir to combine.
Top with bundle of thyme sprigs and cook at a low boil for 15 minutes, until the potatoes are cooked through. Remove the thyme sprigs and let soup cool before transferring to a blender. Blend until smooth. I used an immersion blender for this and it worked perfectly! Transfer back into pot over low heat.
Slowly stir in the cheddar cheese until fully incorporated. Finish with salt and pepper.
Serve warm & enjoy!
Make sure you check out Domestikated Life for more yummy recipes, stunning ideas for entertaining, and cute toddler pics 🙂 Thanks, Kate!