Potato Leek Chowder Robusto!
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
-
For Garnish
- chives
- sour cream
- cheese
- bacon bits
directions
- Heat butter and oil in large pot over medium heat, stirring until butter is melted. Whisk in flour.
- Add potatoes, leeks, and onions. Cook, stirring frequently, until onions are clear and potatoes are slightly softened.
- Add broth and cover tightly. Simmer for 20-25 minutes or until potatoes are fork tender.
- 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.
- 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.
- Garnish as desired and serve with a crusty bread.
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