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.
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?