NEW AND IMPROVED POTATO LEEK SOUP

NEW AND IMPROVED POTATO LEEK SOUP image

Provided by Ellen Bales @Starwriter

Number Of Ingredients 17

1 large white potato, peeled and diced
8-10 - fingerling potatoes, cut into bite-size pieces (leave skin on)
2 stalk(s) celery, chopped
8 - baby carrots, sliced
1 medium leek, white and light green parts only, sliced
2 clove(s) garlic, minced
2 tablespoon(s) butter
2 tablespoon(s) all purpose flour
1 teaspoon(s) chicken broth granules dissolved in 1 cup hot water
1 cup(s) heavy cream
1 cup(s) milk
1 cup(s) water
1/2 teaspoon(s) onion powder
1 teaspoon(s) salt or to taste
1/8 teaspoon(s) pepper
1 1/2 cup(s) shredded sharp cheddar cheese
- garnish with fresh or dried chives

Steps:

Prepare vegetables and bring a large pot of salted water to a boil.
Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
Meanwhile, cook garlic in melted butter about 1 to 2 minutes; add flour; then add chicken broth and stir until smooth. Stir this mixture into the pot of vegetables. Add cream, milk, and water and mix thoroughly.
Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
Serve hot with a sprinkling of chives if desired.