CHEDDAR POTATO SOUP WITH CORNED BEEF

Cheddar Potato Soup with Corned Beef image

Provided by Heather Hacker

Time 1h15m

Number Of Ingredients 14

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1/4 c butter
2 small leeks (trimmed, slit lengthwise, washed and chopped) sometimes i leave this out if i don't have them
1 large yellow onion chopped
1 carrot peeled and chopped very fine.
1 clove garlic minced
1/2 c all purpose flour
6 c chicken broth
3 lb baking potatoes, peeled and cut into cubes
1 lb sharp cheddar cheese
1/3 tsp salt (i omit typically if i use salted butter but salt to taste)
1/4 tsp freshly ground pepper
1 c heavy cream
1/4 lb corned beef chopped to your liking
chives or scallions chopped

Steps:

1. In a pot, melt butter over medium heat. Add leeks, chopped onion, carrot and garlic. Saute and stir vegetables until they are glossy and have started to soften.Typically 5-10 minutes. Make sure carrots are cooked or you will have hard pieces in your soup
2. Stirring continuously, sprinkle in the flour. Keep stirring. Pour in chicken broth. Add the potatoes and bring to a boil. Reduce heat to maintain a simmer and cook covered until potatoes are soft enough to be easily pierced with a fork. (typically 15 minutes or so)
3. Put the cheddar cheese in a large heatproof bowl. Ladle some of the hot liquid from soup into cheese and stir with a wooden spoon until cheese melts and is blended. Carefully pour cheese into the potatoes and stir until mixed. Stirring, slowly pour in the cream and add salt and pepper. Continue to heat until it is almost back to boiling. Turn off, adjust seasonings and transfer to serving bowl. Garnish with chives or scallions and corned beef.