Cheesy Potato Soup

 

Only 6 simple ingredients!

 

This week’s Recipe of the Week is soup…. and all this talk of soup got me in the mood to do some soup cooking!
 
Creamy soups are the best, and when you make them scratch, you don’t have to feel bad about eating them, because you know exactly what is going into the pot.
 
Leeks are starting to make their way into a ton of our meals. They are soooooo good for you and add a ton of flavor. My kids LOVED this one.
 
Next time I will make a double batch to have more leftovers :) Hope you enjoy!
XO Corey
 
 

Serves 6
Here is what you need:
- 3 tbsp butter
- 2 cups chopped leeks, white parts only
- 24oz bag of new potatoes, halved
- 1 qt broth. ( chicken or vegetable for vegetarian version)
- 7oz cheddar cheese
- 5 tbsp sour cream

1. Make sure to rinse your leeks well, they tend to hold some sand. Slice down the side, fan open and rinse.

2. Chop leeks.

3. Half your potatoes.

4. In a pot melt butter over medium heat.

5. Add leeks and cook for about 2 minutes.

6. Add potatoes; cook for 5 minutes.

7. Add broth and bring to a boil. Simmer until potatoes are fork tender, about 15 minutes.

8. Remove 1/3 of the potatoes and set aside.

9. Puree remaining soup with 1 cup of water. You can do this with a blender or an immersion blender.

10. My potatoes were still all little big for my kiddos, so broke them up with a knife before putting them back in.

 

11. Add the reserved potatoes back into the pot.

12. Stir in cheese and 3 tbsp of sour cream.

13. Serve with a dollop of sour cream. This is such a wonderfully filling, tasty soup! Enjoy :)

 
 
Cheesy Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • - 3 tbsp butter
  • - 2 cups chopped leeks, white parts only
  • - 24oz bag of new potatoes, halved
  • - 1 qt broth. ( chicken or vegetable)
  • - 7oz cheddar cheese
  • - 5 tbsp sour cream
Instructions
  1. Make sure to rinse your leeks well, they tend to hold some sand. Slice down the side, fan open and rinse.
  2. Chop leeks.
  3. Half your potatoes.
  4. In a pot melt butter over medium heat.
  5. Add leeks and cook for about 2 minutes.
  6. Add potatoes; cook for 5 minutes.
  7. Add broth and bring to a boil. Simmer until potatoes are fork tender, about 15 minutes.
  8. Remove ⅓ of the potatoes and set aside.
  9. Puree remaining soup with 1 cup of water. You can do this with a blender or an immersion blender.
  10. My potatoes were still a little big for my kiddos, so I broke them up with a knife before putting them back in.
  11. Add the reserved potatoes back into the pot.
  12. Stir in cheese and 3 tbsp of sour cream.
  13. Serve with a dollop of sour cream. This is such a wonderfully filling, tasty soup! Enjoy :)

 

 


 

Comments

  1. This looks delicious :)

  2. Miz Helen says:

    It is very cold here today and your Cheesy Potato Soup would be so delicious. This is a great recipe.  Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. familyfreshmeals says:

    Thanks Miz! It is a really good one and super easy to make :) I will def be back for Full Plate Thursday next week :) Tons of fun!

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