Cheesy Potato Leek Soup Recipe
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Leeks bring a mild-onion flavor to this delicious cheese and potato soup recipe that's perfect for a cold winter night.
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
- In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.
- 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.
- Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted.
- Garnish with chives, if desired, and serve.
- 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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