Submitted by JennyPK
Saute leeks in melted butter until tender. Boil potatos in chicken broth and water until tender. Do not drain. Add leeks to potatos along with salt and pepper. Remove 2 cups of the mixture and puree in blender. Return to pot and add sour cream and cheese. Simmer for 15 minutes.
This soup was a mainstay of many Sunday evening dinners. I served it along side a simple salad of baby greens, shaved parmesan, and an oil and vinegar dressing, hot potato rosemary bread and smoky gouda cheese.
This recipe has been added to the following public cookbooks:
Lester's Cookbook,
Jenny's Kitchen Cabinet
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
04/04/08 01:58 PM |
Simple Comfort!This soup is an easy, cheesy, comfort food! The flavor is rich, full, and earthy and is easily adaptable to adding sauteed mushrooms, bacon bits, and even asparagas! Bon Appetit! |
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