Not mine but made it this past weekend and it rocked. Use Golds or Reds instead of Russets tho.
Serve this flavorful potato soup with crusty bread or corn muffins.
6 tablespoons butter
3 leeks, white only, thinly sliced
6 to 8 ounces diced country ham, or smoked ham
1/2 cup all-purpose flour
3 cups chicken broth
4 cups diced peeled baking potatoes
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
2 teaspoons fresh or freeze-dried chopped chives, optional
freshly ground black pepper, to taste
2 cups half-and-half or whole milk
1 cup shredded sharp Cheddar cheese
salt, to taste
Heat butter in a large saucepan over medium-low heat. Add sliced leeks and country ham. Sauté, stirring frequently, until leeks are tender. Add flour and stir until well blended. Add the chicken broth and stir over medium heat until thickened and bubbly.
Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add parsley, chives, if using, and pepper, to taste. Add half-and-half or milk and cheese; stir until cheese is melted. Taste and add salt if necessary.