Cheesy Potato Leek Soup
Recipe from Family Circle

Leeks bring a mild-onion flavor to this delicious cheese and potato soup recipe that's perfect for a cold winter night.



by 7  people


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Yield: 8 cups
Prep Time: 15 mins
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Ingredients
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    2   tablespoons 
    unsalted butter
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    2   
    large leeks (about 1 pound), white and part of green sliced
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    1   
    small onion, chopped
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    1 1/2  pounds 
    all-purpose potatoes, peeled and cut into 1-inch pieces
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    2   
    chicken bouillon cubes (4 grams each), such as Maggi brand
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground nutmeg
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    1/8  teaspoon 
    cayenne pepper
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    1   cup 
    shredded sharp cheddar cheese
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    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 information
Per Serving: cal. (kcal) 167, Fat, total (g) 8, chol. (mg) 23, sat. fat (g) 4, carb. (g) 20, fiber (g) 2, pro. (g) 6, sodium (mg) 411, Percent Daily Values are based on a 2,000 calorie diet
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