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 time15 Min
cook time25 Min
peeled and diced russet potatoes
leeks washed and diced
10 oz can cream of potato soup (mushroom will work)
cream cheese, softened
shredded cheddar cheese, monterery jack works well too
How To Make
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.
Drain potatoes and rinse with cold water. Set aside.
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.
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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