Creamed Potato and Leek Potluck Casserole

Tammy Brownlow

By
@DoughmesticGoddess

I love potato and leek soup. I wanted to create a casserole that had those flavors and this casserole hit a home run! It's to bake and take to family reunion potlucks, barbecues, and nice enough for the holiday table. It can easily be made into a main dish casserole by add cooked diced ham. Cooked diced corned beef would also be really good.


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Comments:

Serves:

10

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c
peeled and diced russet potatoes
3
leeks washed and diced
1
10 oz can cream of potato soup (mushroom will work)
1/2 c
sour cream
3 oz
cream cheese, softened
2 Tbsp
butter
3/4 c
shredded cheddar cheese, monterery jack works well too
1/4 c
milk
1/4 tsp
garlic salt
1/4 tsp
pepper

Directions Step-By-Step

1
Boil potatoes in a large sauce pan in salted water for 10 minutes until just tender. While potatoes are cooking, cook leeks in butter in a skillet until tender.
2
Drain potatoes and rinse with cold water. Set aside.
3
In a large bowl mix soup, sour cream, and cream cheese. Stir in 1/4 cup of the cheese. Add milk, garlic salt and pepper. Stir in potatoes and leeks with butter.
4
Bake at 350 degrees for 25 to 30 minutes. Sprinkle with remaining cheese and let sit on the counter for 5 minutes or until cheese has melted.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids