- 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
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.