Creamy Potato Leek Soup

Name: Creamy Potato Leek Soup
Cook time: 20 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 leeks (white part only), chopped; 2 pounds yellow potatoes, peeled and cut into cubes; ¼ pound processed cheese food (such as Velveeta ®), cut into cubes; 1 cup dry potato flakes; kosher salt to taste; 1 pinch ground white pepper, or to taste

This no-drain, fast, and yummy recipe for potato leek soup is creamy and resembles baked potato soup in its texture and cheesy goodness, but sneaks in some leeks. Serve hot, topped with green onion, bacon bits, and/or shredded Cheddar to your liking. Using the butter or yellow potatoes makes a difference in this recipe.

INGRIDIENT

2 tablespoons olive oil

1 onion, diced

3 leeks (white part only), chopped

2 pounds yellow potatoes, peeled and cut into cubes

¼ pound processed cheese food (such as Velveeta ®), cut into cubes

1 cup dry potato flakes

kosher salt to taste

1 pinch ground white pepper, or to taste

DIRECTION

Step: 1

Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.

Step: 2

Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.

Step: 3

Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.

NUTRITION FACT

Per Serving: 143 calories; protein 4.2g; carbohydrates 21.7g; fat 4.7g; cholesterol 6.1mg; sodium 138.3mg.

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