Cheesy Chicken-Potato Soup
· 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 pepper
Directions
1. 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.
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