Cheesy chicken-potato soup

1 likes 0 comments Recipe by Lisa Evanoff

Ingredients for 6

3 tbsp. butter
2 cups chopped leeks, white parts only
24 oz. bag new potatoes, halved
1 qt. broth
1 1/2 cups shredded (rotisserie) chicken
7 oz. shredded white cheddar
5 tbsp. sour cream
Cayenne

Easy

Directions

1. In pot, melt butter over medium heat; cook leeks 2 minutes. Add potatoes; cook 5 minutes. Add broth; bring to boil. Simmer until fork-tender, 15 minutes. Remove one-third potatoes; reserve. Puree remaining soup with 1 cup water. Stir in chicken, reserved potatoes, cheese and 3 tbsp. sour cream. Top with remaining sour cream and cayenne.

starters December 13, 2011 17:32

Author rachaelraymag.com/recipes/...