Creamed Potato and Leek Potluck Casserole

★★★★★ 1 Review
DoughmesticGoddess avatar
By Tammy Brownlow
from Dallas, TX

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.

serves 10
prep time 15 Min
cook time 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
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How To Make

  • 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.
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