Potato Leek Chowder Robusto! |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The addition of Robusto cheese really makes all the difference in this great spin on a traditional potato chowder. Robusto is a cousin to Parmesan with a deeper, smoky flavor. You can find it at World Market and most other local grocery stores. 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 |
chives |
sour cream |
cheese |
bacon bits |
Directions:
1. Heat butter and oil in large pot over medium heat, stirring until butter is melted. Whisk in flour.
2. Add potatoes, leeks, and onions. Cook, stirring frequently, until onions are clear and potatoes are slightly softened.
3. Add broth and cover tightly. Simmer for 20-25 minutes or until potatoes are fork tender.
4. 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.
5. 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.
6. Garnish as desired and serve with a crusty bread.
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