Cheesy Pumpkin Potato Leek Soup
Celebrate soup weather with this cheesy pumpkin soup made with potatoes and leeks. It’s autumn in a bowl, or in this case a bread bowl because soup is one hundred times better when served in an edible bowl made of crusty sourdough bread. This is the perfect recipe to make and enjoy on a cold day.
- Servings: 6
Source: Go Bold With Butter
Ingredients
- unsalted butter, divided
- small yellow onion, diced
- garlic cloves, minced, divided
- medium carrots, diced
- celery stalks, diced
- leeks, sliced and rinsed
- medium russet potatoes, peeled and diced
- small sugar pumpkin, peeled, seeded and diced
- teaspoon kosher salt
- teaspoon coarsely ground black pepper
- teaspoon dried red pepper flakes
- fresh bay leaf
- chicken or vegetable stock
- to 8 bread bowls
- small fresh rosemary sprig
- teaspoon dried oregano
- shredded cheddar jack cheese
- heavy cream
- toasted pumpkin seeds