This can work as a vegetarian dish.
Servings: 4Prep Time: 15 minutes Cook Time: 45 minutes
5-6 cups cubed potatoes.
2 T. olive oil
1/2 to 1 tsp. salt.
1 tsp. pepper.
2 cups shredded sharp cheddar (optional)
Scrub potatoes, do not peel, but you can if you prefer, I do half and half. Cube into small pieces, need 5-6 cups. Set aside.
Slice 2 leeks, you can use 1/2 way up the green part. Rinse well to remove sand and dirt.
Saute leeks in oil in a dutch oven til softened. Add potatoes, 1/2 to 1 tsp. salt, 1 tsp pepper. Cover with water and bring to a boil, reduce heat and simmer, slightly covered, for 45 minutes.
Mash to your liking in pot with potato masher. I like to leave it a little chunky. The addition of 2 cups of a good sharp cheese is a nice touch. This is our children’s favorite soup.
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