Chunky Potato Soup

I hope everyone had a terrific Thanksgiving holiday. If you had any interesting dishes feel free to send them my way. I would love to try them before the Christmas get togethers!

Today I am going with a classic, potato soup. Soup is always a great choice to keep you nice and toasty during those cold months . This recipe takes just under an hour, but most of the time is spent on boiling the potatoes and cooking the soup.

Chunky Potato Soup
Serves 4-6

3 Medium red potatoes
2 Cups of water
1/2 Cup diced leek
3 Tbsp. butter
3 Tbsp. all-purpose flour
Ground black pepper
3 Cups of milk
1/2 tsp. sugar
1 Cup shredded Cheddar cheese
2 Tbsp. chives, diced
Garlic salt

• Bring 2 cups of water to a boil in large saucepan.
• Peel potatoes and cut into 1-inch cubes
• Add potatoes to boiling water and cook until tender.
• Set aside potatoes
• Measure one cup of the water from the boiling potatoes, set aside.
• Melt butter in a saucepan over medium heat.
• Add the leek and cook, stirring frequently, until leek is tender, but not browned.
• Add flour to saucepan and cook 3-4 minutes. Add black pepper to taste.
• Gradually add potatoes, the water from the potatoes, milk and sugar to the leek mixture in the saucepan; stir well. Then add cheese.
• Simmer over low heat for 30 minutes, stirring frequently. The soup will thicken as it cooks. Season with garlic salt to taste.
• Garnish with chives.