Creamed Potato and Leek Potluck Casserole
2 cpeeled and diced russet potatoes
3leeks washed and diced
110 oz can cream of potato soup (mushroom will work)
1/2 csour cream
3 ozcream cheese, softened
3/4 cshredded cheddar cheese, monterery jack works well too
1/4 tspgarlic salt
How to Make Creamed Potato and Leek Potluck Casserole
- 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.