clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Leek Soup with Cheddar Crackers



  • For the soup:
  • 3 tbsp. Truly Grass Fed Unsalted Butter
  • 5 cups Leek, white and light green parts only, roughly chopped
  • 3 Garlic Cloves, minced
  • 2 cups Potatoes, diced
  • 1 Bay Leaf
  • 6 cups Vegetable Broth
  • Salt and Pepper to taste
  • Crispy Leek:
  • 1 Leek, cut in thin strips
  • 1 tbsp. Truly Grass Fed Unsalted Butter
  • Cheddar Crackers:
  • 1 cup Truly Grass Fed Aged Cheddar Cheese, grated
  • Pinch of pepper
  • ¼ tsp. Thyme


  1. Melt the butter over medium heat in a large soup pot.
  2. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.
  3. Add the potatoes, broth, bay leaves, salt and pepper and bring to a boil.
  4. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  5. Remove the bay leaves, then purée the soup with a hand-held immersion blender until smooth.
  6. Taste and adjust seasoning with salt and pepper (If soup is too thin, simmer until thickened).
  7. Heat 1 tbsp. of butter in a pan and fry 1 leek cut in strips until golden. Remove excess grease with paper towers.
  8. Serve soup with cheddar cheese crackers and crispy leek.

For Cheddar Cheese Crackers:

  1. Preheat the oven to 400°.
  2. Line a large baking sheet with parchment paper (or use a silicone mat for best results). Spoon cheese in 2 inch diameter circles,  leaving  2 inches apart on the prepared baking sheet. Sprinkle with thyme and pepper and bake for 8 minutes.
  3. Remove from the oven and let it cool completely.


  • Serving Size: 4

Keywords: Truly Grass Fed Aged Cheddar, Truly Grass Fed Unsalted Butter, soup