SOUP, CHILI & STEW
Better-than-Mom's Potato Soup
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Serves
10
Prep
15min
Total
45min
Pureed russets create a rich, smooth base for tender new potato chunks, sharp cheddar, and smoky ham.
Directions
Hy-Vee Test
Kitchen
In a large saucepan or Dutch oven, heat olive oil over medium-low heat. Cook leeks, celery and garlic until softened, about 2 minutes, stirring occasionally. Stir in russet potatoes. Add broth and bring mixture to boiling. Reduce heat; cover and simmer until potatoes are very tender, about 15 minutes. Remove from heat. Cool slightly.
Hy-Vee Test
KitchenCulinary Expert Tip
To clean leeks, trim them, then slit them lengthwise about a third of the way through. You can then open the leaves and wash away dirt from between the layers under cold running water.In a blender, puree potato and broth mixture in batches. Return to saucepan. Stir in cheese, ham and milk. Cook over medium heat until cheese melts. (Do not boil.)
Meanwhile, halve or quarter red potatoes as needed for bite-size chunks. Place in a microwave-safe dish. Cover and cook on HIGH for 5 to 8 minutes or until tender. Stir cooked red potatoes and chives into broth mixture and cook until heated through.
Nutrition
Calories240
Fat11g
Carbs23g
Protein13g
Disclaimer: Nutritional values are estimates based on the suggested ingredients. To obtain the most accurate nutritional information in any given recipe, calculate with the actual ingredients used in your recipe.
