Leek & Potato Soup

Leek & Potato Soup Recipe:

2 large leeks (white and part of green), sliced
2 tbs unsalted butter
1 1/2 pounds potatoes, peeled, cut into 1″ pieces
1 small onion, chopped
2 chicken bouillon cubes
1 cup shredded sharp cheddar cheese
1/4 tsp salt
1/8 tsp each ground nutmeg and cayenne pepper

In a large saucepan, melt butter. Add leek and onion. Cook covered 10 min. Add potatoes, bouillon, salt, nutmeg, cayenne and 6 cups water. Bring to a boil.  Reduce heat simmer covered 35 min. or until potatoes are very tender. Puree mixture and return to saucepan, reheat and add cheese, stirring until melted. Garnish with chives, if desired, and serve. Enjoy!

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