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Ultra Creamy Potato Soup

If you like rich and filling soups, cozy up to a big bowl of this Ultra Creamy Potato Soup this season. There's nothing quite like the warm and comforting taste of potato soup recipes, and this is one of the best. With milk, cream and cheese all mixed together to form a luscious broth, you can hardly resist this tempting soup recipe.


  • 5 cups whole milk
  • 1 cup heavy cream
  • chicken or vegetable soup base or bouillion cubes, to make 2 cups liquid
  • 3 to 4 large white potatoes
  • 1 to 2 big leeks, chopped finely
  • 1 stick butter
  • 1 cup muenster cheese, grated
  • salt and pepper, to taste
  • chopped chives or green onion, for garish
  • crisp fried bacon, crumbled, for garish


  1. In a medium saucepan, heat the milk and cream, then stir in the stock base or bouillon until it dissolves.
  2. Peel potatoes and grate directly into the milk. Keep the temperature of the broth low, as it will boil over easily.
  3. Stir in the leeks, whisking to incorporate and thicken.
  4. Once the mixture is nicely thickened, stir in the butter.
  5. With the temperature still low, add the cheese, stirring until it melts.
  6. Season with salt and garnish with chopped chives, green onion and crisp fried bacon, if desired.


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