Cheesy Chicken-Potato Soup

cheesy chicken potato soup
  • 6Servings


  • 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


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.