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Creamy Potato Leek Soup Recipe with Easy Irish White Cheddar Croutons

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A comforting and creamy potato leek soup enhanced with crunchy Irish white cheddar croutons, perfect for cozy nights and quick meals.

Ingredients

Scale
  • 4 large leeks (white and light green parts only), cleaned and sliced
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 cup cottage cheese (small-curd variety recommended)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • Fresh thyme sprigs (optional)
  • 4 slices sturdy white bread (day-old or slightly stale)
  • 1 cup shredded Irish white cheddar cheese
  • 2 tablespoons olive oil or melted butter
  • 1/2 teaspoon smoked paprika (optional)
  • Salt to taste

Instructions

  1. Slice the white and light green parts of the leeks into thin rounds. Rinse thoroughly in cold water to remove dirt and grit. Drain and set aside.
  2. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add sliced leeks and minced garlic. Cook, stirring occasionally, until leeks soften and become translucent, about 8-10 minutes.
  3. Add diced Yukon Gold potatoes, 3 cups broth, 1 cup water, and fresh thyme sprigs if using. Bring to a gentle boil, then reduce heat to simmer. Cover and cook until potatoes are fork-tender, about 20-25 minutes.
  4. Remove thyme sprigs. Blend the soup until smooth and creamy using an immersion blender or regular blender in batches.
  5. Stir in 1 cup cottage cheese and heat gently for 5 minutes, stirring frequently.
  6. Season with salt and freshly ground black pepper to taste. Adjust thickness with additional broth or water if needed. Keep warm on low heat.
  7. Preheat oven to 375°F (190°C). Cut bread slices into 1-inch cubes. Toss bread cubes with olive oil or melted butter, shredded Irish white cheddar, smoked paprika, and a pinch of salt in a mixing bowl.
  8. Spread bread cubes evenly on a baking sheet. Bake for 12-15 minutes, turning halfway through, until golden brown and crispy.
  9. Ladle hot soup into bowls and sprinkle generously with cheddar croutons. Serve immediately.

Notes

If the soup is too thick after blending, add more broth or water gradually. Watch croutons carefully while baking as Irish white cheddar melts and browns quickly. For dairy-free version, substitute cottage cheese with creamy coconut yogurt and use vegan cheese for croutons. For gluten-free, use gluten-free bread for croutons.

Nutrition

Keywords: potato leek soup, creamy soup, Irish white cheddar croutons, comfort food, easy soup recipe, cozy dinner, cottage cheese soup

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