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.
Soup, Chili & Stew
Better-than-Mom's Potato Soup
Pureed russets create a rich, smooth base for tender new potato chunks, sharp cheddar, and smoky ham.
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|3 large leeks, diced|
|¼ c. celery, chopped|
|2 clove(s) garlic, minced|
|3 (8-oz. each) russet potatoes, peeled and cubed|
|4 c. Hy-Vee chicken broth, divided|
|2 c. Hy-Vee shredded sharp cheddar cheese|
|1 (8-oz.) pkg Hy-Vee cubed cooked ham, about 1 1/2 c.|
|1 c. Hy-Vee skim milk|
|8 oz. small red potatoes, unpeeled|
|Fresh chives, chopped, for garnish|
Things To Grab
- Large saucepan or Dutch oven
- Medium microwave-safe dish
Hyvee Culinary Expert TipTo 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.
240 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 780mg
- Total Carbohydrates: 23g
- Protein: 13g
Vitamin A 15%
Vitamin C 15%
Hy-Vee Seasons Back to School 2014.