Creamy Potato &
Leek Bake
2 ½ pounds
potatoes, cut into 3/4” cubes
2 leeks, white
and light green parts sliced
1 can (14 ½
oz.) chicken broth, divided
¼ cup flour
2 ounces
Velveeta, cut into 1/2” cubes
1 cup finely
shredded triple cheddar cheese, divided
16 round buttery
crackers, crushed
2 tablespoons
melted butter
Preheat oven to
400. Cook potatoes in boiling water for ten minutes. Meanwhile, cook
and stir leeks in large nonstick skillet on medium heat 6-8 minutes
or until tender. Stir in 1 ¼ cups broth. Whisk flour and remaining
broth in a small bowl until blended, then gradually stir into skillet
ingredients. Cook 5 minutes or until thickened, stirring constantly.
Add Velveeta and ½ cup shredded cheese; cook and stir 4 minutes or
until melted. Drain potatoes and place in a sprayed casserole dish.
Cover with cheese sauce, then top with remaining shredded cheese.
Combine cracker crumbs and butter, sprinkle on top of casserole. Bake
20 minutes.
