This simple creamy soup is so incredibly satisfying that it can easily be enjoyed as a meal in itself.
1/2 tbsp olive oil
2 leeks, sliced
4 medium potatoes, peeled and cubed
1 2/3 cup chicken broth
1 (14.5 oz) can evaporated milk
1 cup shredded cheese
salt and pepper
Heat oil in a dutch oven over medium heat. Saute leeks for about 5 minutes. Add potatoes and broth; bring to a boil. Reduce heat and simmer for 20 minutes, until potatoes are soft. Puree with an immersion blender
. Add in evaporated milk and cheese and stir until the cheese has melted. Add salt and pepper to taste. Sprinkle with a little more cheese before serving if desired.
. Add in evaporated milk and cheese and stir until the cheese has melted. Add salt and pepper to taste. Sprinkle with a little more cheese before serving if desired.This soup was delicious! I loved how easy it was to throw together too. The cheese was a nice touch and the kids loved sprinkling it on top of theirs for extra cheesiness. I used cheddar but I think this would be really good with a swiss cheese because it melts a lot smoother than cheddar does. I was also thinking it could benefit from a little bacon. That almost goes without saying though, because really, wouldn’t most meals benefit from a little bacon?
Food and Whine 
Delicious!!! Ohhhh….you soooo have to make this when I visit!Carina 🙂
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This might be a soup that all of us would actually eat. Sounds yummy!
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So easy, and it look really good and creamy
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oooh, the flavors sound so good, what a lovely soup!
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