Randy Mayor; Lydia DeGaris-Pursell
5 servings (serving size: 1 1/2 cups)

What does the new light mean for Cooking Light recipes? It means eliminating our old no-no ingredients list, for one thing. Used with balance and moderation, even half-and-half is fine for healthy eating. A little goes a long way in this rich-tasting soup that's a meal in itself.

How to Make It

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

Ratings & Reviews

dkmiotek's Review

February 21, 2014
This was phenomenal, one of my favorites! I always somehow manage to forget how long it can take to peel potatoes (especially baby yukons), so make sure you leave ample prep time.

KCSeattle's Review

March 21, 2013
This was delicious and easy to make!! I used vegetable broth instead of chicken broth. Will make again and again!

JimMarltonNJ's Review

December 18, 2012
A 3.5, I used butter potatoes because I can buy just what I need. Make sure to blend enough of the soup so it will be thick, it does thicken upon sitting, the leftovers were better than the first night.

truthfrees's Review

December 10, 2012
This is my all time favorite soup. There is nothing I do not like about it. I follow the recipe exactly as written and it is always great.

SusanK99's Review

February 26, 2012
Somewhere between a 3.5 and 4. Thick and hearty. I replaced the yellow squash with chopped swiss chard and cut the salt to a near sprinkle of sea salt after platting (or would that be bowling?).

mrsnobody's Review

October 21, 2011
I used fontina instead of swiss because that's what I had. It needed a little more salt than what was called for, but it was very good.

gatorcook's Review

November 24, 2009
My 9-year-old niece and I made this last year when my sister was at the hospital having a baby so that they'd have something easy to fix when they got home. Now 10 years old, she asked the other day if we could make "that cheesy soup" again. So I'd say it was a hit.

KatieInPhilly's Review

November 17, 2008
The first time I made this I couldn't find leeks, so I used a combo of green onions and shallots. The second time I actually used leeks, but I think I liked the first version better! Next time I'm planning to use 1 c. leeks, 1/4 c. green onions, and 1/4 c. shallots. My market never has Yukon golds so I use baking potatoes, maybe that is affecting my onion-potato balance? Despite this, the soup is still excellent.