5 cups whole milk
1 cup heavy cream
chicken or vegetable soup base or — to make 2 cups — bouillion cubes — liquid 3 large white potatoes — up to 4
1 big leeks — chopped fine, up to
— 2 1 stick butter
1 cup muenster cheese — grated
salt and pepper Garnish: chopped chives or green onion — (optional) crisp — and/or — fried bacon, — crumbled
In a medium saucepan, heat the milk and cream, then stir in the stock base or bouillon until it dissolves. Peel potatoes and grate directly into the milk. Keep the temperature of the broth low, as it will boil over easily. Stir in the leek, whisking to incorporate and thicken. Once the mixture is nicely thickened, stir in the butter. Then, with the temperature still low, add the cheese, stirring until it melts. Season with salt and pepper to taste. Ladle into bowls, top with chives or green onion and/or crisp bacon bits, and serve immediately.
Posted to Fabfood By Lisa July 1998 Buster 2.0