Double Cheese, Leek and Potato Soup
Serves 2 | with Cheesy Croutons, Thyme and Chives
- Egg
- Cereals containing gluten
- Milk
- Rye
- Wheat
- May contain traces of allergens
- Sesame
Soups are comforting and perfect for winter. This recipe brings warming flavours from double cheese, leek and potato. Top with cheesy croutons for a dish to warm everyone around the table.
Ingredients
2 unit(s)
Leek
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Thyme
10 grams
Vegetable Stock Paste
4 unit(s)
Burger Buns
(Contains: Egg, Cereals containing gluten, Milk, Rye, Wheat May contain traces of: Sesame)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Chives
Not included in your delivery
700 milliliter(s)
Water
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the root and dark green leafy part from the leeks and discard. Halve lengthways, then thinly slice.
c) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leeks and season with salt and pepper. Cook the leeks until softened, 4-6 mins, stirring occasionally.
d) Meanwhile, chop the potato into 2cm chunks (peel first if you prefer).
a) Peel the garlic cloves.
b) Strip the thyme leaves from their stalks (discard the stalks).
c) Once the leeks are softened, add the potato, garlic, veg stock paste, thyme leaves and water (see pantry for amount) to the pan.
d) Bring to the boil, then reduce the heat to medium and cover with a lid. Leave to simmer until the potatoes are soft, 20-25 mins.
a) While the soup simmers, tear the buns into roughly 2cm chunks.
b) Pop the croutons onto a lined baking tray in a single layer. Drizzle with oil and sprinkle over half the grated hard Italian style cheese.
c) Season with salt and with a generous crack of black pepper, then toss to coat well.
d) Bake the cheesy croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) When the potatoes are almost ready, grate the Cheddar.
b) Roughly chop the chives (use scissors if easier).
a) Once the potatoes are soft, remove the saucepan from the heat and add the Cheddar and remaining grated hard Italian style cheese.
b) Carefully blend the soup, using a hand blender, until smooth, 1-2 mins.
a) Stir through three quarters of the chives, then divide your soup between 2 serving bowls.
b) Top the soup with the cheesy croutons.
c) Sprinkle over the remaining chives to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the soup delicious and flavoursome, though some felt it needed more seasoning or was too rich in cheese.
- Ease of prep: Reviewers noted the recipe was easy to make, with some using a soup maker for added convenience.
- Suggestions: Consider adding more pepper, reducing cheese for a lighter taste, or leaving it chunky if you prefer a heartier texture.
- Portions: The recipe yielded generous amounts, with some customers getting extra lunch portions from a single batch.
- Texture: Some found the soup too thick; consider adding more water for a thinner consistency if desired.
