Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds Yukon Gold Potatoes ((approx. 5-6 potatoes))
  • 2 tablespoons Butter
  • 1/2 cup Chopped Leeks ((white part only, rinsed under cold water))
  • 2 tablespoons All-Purpose Flour
  • 2 cups Vegetable Broth
  • 1 cup Half & Half
  • 1 cup Shredded Cheddar Jack Cheese
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon Black Pepper

Instruction

  • Peel your potatoes, cut them into large pieces and place them in a medium pot and cover with cold water. (Just like you're making mashed potatoes). Allow the potatoes to come to a boil and cook until tender. Drain the potatoes in a colander and allow to sit for a few minutes. 
  • Add butter and leeks to the same pot and cook 1-2 minutes over medium heat until the butter melts; then add flour to form a roux. 
  • Next, add the vegetable broth and half & half; then bring the liquid almost to a boil and remove from the heat. 
  • Add the potatoes; then using your immersion blender, blend until the soup is creamy. Add the cheese and stir the soup over low heat on top of the stove until the cheese has melted; then season with salt and pepper to your liking and serve.