Potato Cheese Soup
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 49
- Sodium
- 893
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
3 tablespoons butter
3 cups leeks, sliced
4 cups potatoes, peeled and diced
8 cups water
Salt and pepper
1 teaspoon Dijon mustard
1 cup grated Cheddar cheese
1/2 cup heavy cream
Directions
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.