creamed potato and leek potluck casserole
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.
prep time
15 Min
cook time
25 Min
method
Bake
yield
10 serving(s)
Ingredients
- 2 cups peeled and diced russet potatoes
- 3 - leeks washed and diced
- 1 - 10 oz can cream of potato soup (mushroom will work)
- 1/2 cup sour cream
- 3 ounces cream cheese, softened
- 2 tablespoons butter
- 3/4 cup shredded cheddar cheese, monterery jack works well too
- 1/4 cup milk
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
How To Make creamed potato and leek potluck casserole
-
Step 1Boil 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.
-
Step 2Drain potatoes and rinse with cold water. Set aside.
-
Step 3In 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.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Side Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Method:
Bake
Culture:
American
Ingredient:
Potatoes
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes