BAKED POTATO SOUP

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.