Leeks bring a mild-onion flavor to this delicious cheese and potato soup recipe that's perfect for a cold winter night.
Servings: 8 cups
Prep: 15 mins
Total: 1 hr
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Ingredients
2 tablespoons unsalted butter
2 large leeks (about 1 pound), white and part of green sliced
1 small onion, chopped
1-1/2 pounds all-purpose potatoes, peeled and cut into 1-inch pieces
2 chicken bouillon cubes (4 grams each), such as Maggi brand
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 cup shredded sharp cheddar cheese
Chives, for garnish
Directions
1. In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.
2. Add potatoes, bouillon, salt, nutmeg, cayenne pepper and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.
3. Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted.
4. Garnish with chives, if desired, and serve.
Nutrition Facts
Calories 167, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 411 mg, Carbohydrate 20 g, Fiber 2 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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