Potato Leek Chowder Robusto

During a visit to Whole Foods, we tasted Robusto cheese. Robusto is a cousin to Parmesean with a deeper, smoky flavor. It was fairly expensive, so I wanted to make sure used every bit. My favorite source to find a recipe using a specific ingredient is google. I am not sure what I did before google! Potato Leek Soup is one of my favorites and adding this yummy cheese made it even better!

Potato Leek Chowder
Recipe courtesy of RecipeZaar
SERVES 6

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

For Garnish
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

I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam.

One Year Ago Snicker Salad.