All you need:
2 tbsp Hy-Vee Select olive oil
3 large leeks, diced*
1/4 c. chopped celery
2 cloves garlic, minced
3 (8 oz each) russet potatoes, peeled and cubed
4 c. Hy-Vee chicken broth, divided
2 c. Hy-Vee shredded sharp cheddar cheese
1 (8 oz) pkg Hy-Vee cubed cooked ham (about 1 1/2 c.)
1 c. Hy-Vee skim milk
8 oz small red potatoes, unpeeled
Chopped chives, for garnish
All you do:
In a large saucepan or Dutch oven, heat olive oil over medium-low heat. Cook leeks, celery and garlic until softened, about 2 minutes, stirring occasionally. Stir in russet potatoes. Add broth and bring mixture to boiling. Reduce heat; cover and simmer until potatoes are very tender, about 15 minutes. Remove from heat. Cool slightly.
In a blender, puree potato and broth mixture in batches. Return to saucepan. Stir in cheese, ham and milk. Cook over medium heat until cheese melts. (Do not boil.)
Meanwhile, halve or quarter red potatoes as needed for bite-size chunks. Place in a microwave-safe dish. Cover and cook on HIGH for 5 to 8 minutes or until tender. Stir cooked red potatoes and chives into broth mixture and cook until heated through.
*Note: To clean leeks, trim them, then slit them lengthwise about a third of the way through. You can then open the leaves and wash away dirt from between the layers under cold running water.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 5g
Trans fats: 0g
Daily nutritional values:
15% vitamin A
15% vitamin C