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Ingredients
6 potatoes
2 tablespoons butter
2 leeks, diced
4 green onions, diced
2 1/2 tablespoons flour
(2 tablespoons plus 1 1/2 teaspoons)
3 tablespoons butter,
melted
4 10 1/2-oz. cans
chicken broth (or 5 1/4 cups fresh chicken broth or
bouillon and water)
3/4 cup potato water
(saved from boiling potatoes)
8 oz. sour cream (1 cup)
1 1/4 cups half and half
3/4 teaspoon salt (or to
taste)
1/4 teaspoon white
pepper (or to taste)
3 1/4 cups shredded
cheddar cheese
Directions
Peel potatoes then cut
into thirds. Fill a large saucepan with enough water
to cover potatoes and bring to a boil. Place
potatoes in boiling water and bring to boiling
again. Once boiling, reduce heat to a gentle boil
and cook uncovered for 25-30 minutes or just until
potatoes are able to be pierced with a fork. Drain,
saving 3/4 cup of the potato water. Set potatoes
aside.
Melt 2 tablespoons butter
in a large soup pot. Add leeks and onions and cook
on low heat just until tender (do not brown) - about 3-4
minutes. In a small bowl, whisk flour with the 3 tablespoons melted
butter, forming a roux (a smooth
paste). Add chicken broth to leeks and
onions in soup pot, then stir in flour and butter
mixture and whisk until thoroughly blended.
Place cooked potatoes in
a bowl and mash manually with a potato masher or
fork (do not use an electric mixer). Add potatoes to
soup pot, then add potato water and stir to combine.
Bring to a boil, then immediately reduce to low and
simmer for 10
minutes. Stir in sour cream, half and half, cheese
and salt and pepper until thoroughly combined. Heat
until cheese has melted, being careful not to boil.
Serve. |
