Leeks bring a mild-onion flavor to this delicious cheese and potato soup recipe that's perfect for a cold winter night.

Source: Family Circle
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Ingredients

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Directions

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  • In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.

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  • Add potatoes, bouillon, salt, nutmeg, cayenne pepper and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.

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  • Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted.

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  • Garnish with chives, if desired, and serve.

Nutrition Facts

167 calories; 8 g total fat; 4 g saturated fat; 23 mg cholesterol; 411 mg sodium. 20 g carbohydrates; 2 g fiber; 6 g protein;

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