December 9, 2013

Cheesy Potato Leek Soup

 
I have been on a soup + salad combo kick at work lately and have been trying to discover easy soup recipes that I can whip up on a week night to pack for lunch.  I have always been a fan of potato leek soup {especially the one from Au Bon Pain!} and the Knorr Leek recipe packet mix is the perfect recipe starter for the most delicious {and easy} pot of soup.  This takes less than an hour to make and is so hearty and comforting.  I lightened this pot up a bit by using 2% milk instead of my usual half and half or heavy cream.  Here's what you'll need:
 
Ingredients:
 
3-4 Pounds of White Potatoes, Diced
2 Cans Chicken Broth
1/4 Cup White Wine
1/2 Cup Milk
1 Cup Shredded Cheddar Cheese
1/2 Block Cream Cheese
4 Scallions, Chopped
Salt and Pepper to taste
 
 
 
{Start by chopping your peeled and rinsed potatoes into uniform pieces so that they cook relatively evenly.}




{Add your 2 cans of broth {plus 1/2 can of water}, wine, milk, leek recipe packet, potatoes and a hefty pinch of salt to a large pot and bring to a boil. After it comes to a boil, reduce the heat, cover and let simmer for about 20 minutes or until the potatoes are fork tender.}

{When the potatoes are tender, mash them in the pot with a potato masher.  You could also add everything to a blender and puree but I think it's better with the chunky texture.  As you mash the potatoes, they will thicken the soup nicely.}

{Taste taste taste! Season well with salt and pepper. Mine needed a really hefty season.}

{Let your soup continue to simmer over low heat to thicken even more. You will have a thick, rich and creamy soup. YUM!}

{While your soup is thickening up a bit more, shred your cheese, chop your green onions and dice your cream cheese.}

{Add the cheeses and onions to the soup.}

{Wisk this really well while simmering, mashing the cream cheese so that it dissolves in the warm soup.}

{There will be small chunks of cream cheese that will not fully dissipate, but that's OK!  I consider them little bites of creamy goodness. :)}
 
{After the cheeses have melted, serve it up! I added a few croutons to the top of our bowls for added crunch.  You could serve with a nice warm chunk of French bread, as well.  I have also served this "loaded" and topped with bacon, shredded cheddar and fresh green onions. AMAZING!}

This is such a yummy and easy recipe.  This pot lasted an entire week - I divided it into small bowls to bring with me to lunch.  I also brought in some chicken broth to add to the soup before heating in the microwave, as it thickens quite a bit after being refrigerated. 
 
Let me know if you plan to try this one! :)  It's delicious and perfect for the winter months.
 
xoxo, thanks for reading! ♥
 
 

 

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