4 to 5 Yukon Gold potatoes, thinly sliced
3 to 4 leeks, thinly sliced (just the white and light green portion)
1 small onion diced
1 tbsp. minced garlic
3 tbsp. butter
3 cups chicken broth (more if needed to cover potatoes)
1 cup heavy cream
1 cup freshly grated cheddar cheese (dusted with flour - prevents clumping!)
Chives and bacon bits, to taste

Sauté onions, garlic and leeks on medium heat in melted butter until soft. Add sliced potatoes. Pour chicken broth over potatoes until all potatoes are covered. Cook on medium-high until potatoes are soft enough to be smashed (about 30 minutes).

Smash the potatoes and then use an emulsion blender to puree the potatoes, leeks, and onions. Add heavy cream and shredded cheese, stir until the cheese is melted. Add chives and bacon bits.

Serve with a salad and nice crusty bread and enjoy!!

Submitted by: Karen