Fat Man's Potato Soup
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
milk
whole |
|
| 1 | cup |
heavy whipping cream
chicken or vegetable soup base |
|
| 3 | large |
potatoes
white |
|
| 1 | large |
leeks
finely chopped |
*
|
| 1 | stick |
butter
|
|
| 1 | cup |
muenster cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
milk
whole |
|
| 237 | ml |
heavy whipping cream
chicken or vegetable soup base |
|
| 3 | large |
potatoes
white |
|
| 1 | large |
leeks
finely chopped |
*
|
| 113 | g |
butter
|
|
| 237 | ml |
muenster cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a medium saucepan, heat the milk and cream, then stir in the stock base or bouillon until it dissolves.
Peel potatoes and grate directly into the milk.
Keep the temperature of the broth low, as it will boil over easily.
Stir in the leek, whisking to incorporate and thicken.
Once the mixture is nicely thickened, stir in the butter.
Then, with the temperature still low, add the cheese, stirring until it melts.
Season with salt and pepper to taste.
Ladle into bowls, top with chives or green onion and/or crisp bacon bits, and serve immediately.
