Sunday, December 4, 2011

Cheesy Chicken-Potato Soup with Sour Cream and Cayenne

Cheesy Chicken-Potato Soup with Sour Cream and Cayenne

3 tbsp butter
2 cups chopped leeks, white and light green parts
32 ounce bag of new potatoes, halved or quartered
1 quart chicken broth
1 rotisserie chicken, shredded or chopped
10 ounces sharp white cheddar cheese (reserve some for topping)
Sour cream
Cayenne pepper

In pot, melt butter over medium heat.  Cook leeks two minutes, add potatoes and cook 5 minutes.  Add broth, bring to boil.  Simmer until potatoes are fork tender, about 15 minutes.  Remove one third of the potatoes, reserve.  Puree remaining soup with one cup water (I use an immersion blender, or you can remove it to a regular blender and then put it back in the pot).  Stir in chicken, reserved potatoes, cheese and 3 tablespoons sour cream and 1/4 teaspoon of cayenne.  Ladle into bowls, top with another dollop of sour cream, some leftover cheddar and a sprinkle of cayenne.  It's not hot at all.  Very delicious!

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