Hy-Vee Recipes and Ideas

Directions

1. Step1

   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.

   Hyvee Culinary Expert Tip

   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.

   Hy-Vee Test Kitchen

2. Step2
   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.)
3. Step3
   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.