BAKED POTATO SOUP
SERVES12-14
6 Large
Potatoes, 1 Tbl salt
4 Leeks –
cleaned and sliced 1/8”
4 Cloves
Garlic thinly sliced and chopped
½ Cup – 1
stick Butter
½ Cup Flour
1 tsp Salt
1 tsp white
Pepper
1 quart
Chicken Broth
6 cups Milk
8 oz. Velveeta,
cubed ½”
1 Cup Sharp
Cheddar
1 pint Heavy
Cream
Peel &
quarter Potatoes cover with water in a large pot, add Salt. Bring to a boil and
simmer until fork tender. Drain and cool. Cut into ¾” cubes. Set aside.
In a large
pot, melt butter and add leeks, sauté until translucent, about 10 minutes. Add
garlic and sauté another 5 minutes. Sprinkle with flour, cook 3 minutes. Stir
in salt and pepper. Slowly whisk in chicken stock until smooth, stir in
potatoes. Stir in milk and bring back to a simmer. Add Velveeta & cheddar,
stir until melted, add heavy cream, adjust salt and pepper and heat through.
Garnish with Bacon, Cheese, Green Onions Etc.
