Potato Leek Chowder Robusto!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups potatoes, peeled and chopped
• 1 medium leek, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons flour
• 3 cups broth (chicken or vegetable)
• 6 slices bacon, cooked and crumbled
• 2 cups skim milk
• 1/2 cup robusto cheese, grated
• chives
• sour cream
• cheese
• bacon bits

Recipe

• 1 heat butter and oil in large pot over medium heat, stirring until butter is melted. whisk in flour.
• 2 add potatoes, leeks, and onions. cook, stirring frequently, until onions are clear and potatoes are slightly softened.
• 3 add broth and cover tightly. simmer for 20-25 minutes or until potatoes are fork tender.
• 4 at this point you can do one of two things. you can remove half of the soup to a blender and puree, or you can use a potato masher and just mash the potatoes in the pot to the consistency that you desire.
• 5 stir in milk, bacon and cheese. cover and simmer for 2-3 mintues or until cheese is melted. if you would like your chowder to be a little thicker, you can add a few teaspoons of corn starch or flour to thicken.
• 6 garnish as desired and serve with a crusty bread.