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:
Debbie's Collection of Great Recipes,
Paula Ramsey's Cookbook,
Griff's Delights,
Good Eats,
Mary's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | job60
11/24/08 06:07 PM | Just plain GOOD.This was very good! And if you are on a budget like I am, It is quite inexpencive to make and will fill you up. Also its all done in one pot so clean up is a breeze. (That's the lazy man in me talking) Thanks Jenny |
| ★ ★ ★ ★ ★ | 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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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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