Cheesy Chicken-Potato Soup

By nanarose

Ingredients

• 3 tablespoons butter
• 2 cups chopped leeks, white parts only
• 24 ounces bag new potatoes, halved
• 1 quart broth
• 1 1/2 cups shredded (rotisserie) chicken
• 7 ounces shredded white cheddar
• 5 tablespoons sour cream
• Cayenne

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

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Directions

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.