Creamy cheese and leek soup

Here’s a complete step-by-step recipe for a Creamy Cheese and Leek Soup with a Meaty Twist – a warming, hearty classic perfect for cold days. This version includes bacon or sausage to add depth and a savory punch.

Creamy Cheese and Leek Soup with a Meaty Twist

Ingredients (Serves 4)

Vegetables & Dairy:

• 2 large leeks, trimmed, washed, and finely sliced

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 30g (2 tbsp) butter

• 100ml double cream (heavy cream)

• 100g grated mature cheddar cheese (or a mix of cheeses like Gruyère or Red Leicester)

• Salt and black pepper to taste

Meaty Twist:

• 150g smoked bacon lardons or diced pancetta
  (or substitute with 2 sausages, sliced or crumbled)

Liquids:

• 750ml chicken or vegetable stock (preferably low-salt)

• Optional: a splash of white wine for deglazing (about 50ml)

Optional Garnish:

• Extra grated cheese

• Chopped chives or parsley

• Croutons or crispy bacon bits

Instructions

Step 1: Prepare Ingredients

1. Wash and finely slice the leeks. Rinse thoroughly to remove any grit.

2. Dice the onion and potatoes. Mince the garlic.

3. If using bacon or sausage, cut into bite-sized pieces.

Step 2: Cook the Meat

1. In a large saucepan or soup pot, heat a little oil over medium heat.

2. Add the bacon (or sausage) and cook until browned and crispy, about 5–7 minutes.

3. Remove with a slotted spoon and set aside on a plate. Leave the rendered fat in the pan for extra flavor.

Step 3: Sauté the Vegetables

1. To the same pot, add the butter.

2. Once melted, add the leeks and onion. Cook gently over low to medium heat for 8–10 minutes, stirring often, until softened but not browned.

3. Add the garlic and cook for 1 minute until fragrant.

Step 4: Add Potatoes and Deglaze

1. Add the diced potatoes to the pot.

2. If using, pour in a splash of white wine to deglaze the pan, scraping up any bits stuck to the bottom.

3. Let the wine bubble for a minute.

Step 5: Simmer the Soup

1. Pour in the chicken or vegetable stock.

2. Bring to a boil, then reduce to a simmer.

3. Cover and cook for about 20 minutes, or until the potatoes are soft.

Step 6: Blend the Soup

1. Use an immersion blender to blend the soup until smooth.
   Alternatively, cool slightly and blend in batches in a regular blender.

2. Return the soup to the pot if using a separate blender.

Step 7: Add Cream, Cheese, and Meat

1. Stir in the double cream and grated cheese until melted and combined.

2. Return the cooked bacon or sausage to the soup.

3. Taste and season with salt and freshly ground black pepper as needed.

Step 8: Serve

1. Ladle into bowls and garnish with extra cheese, herbs, or crispy toppings if desired.

2. Serve with crusty bread or garlic toast.

Storage & Reheating

• Fridge: Keeps for up to 3 days in a sealed container.

• Freezer: Can be frozen before adding cream and cheese. Thaw and reheat gently, then stir in the cream and cheese before serving.

• Reheat over medium-low heat, stirring frequently.