Potato Leek Soup
4 tablespoons butter
3 large leeks, thinly sliced
3 cloves garlic, minced
5 pounds russet potatoes, peeled and thinly sliced
6 cups chicken broth (or enough to barely cover potatoes)
12 ounce can fat-free condensed milk
2 cups shredded cheddar cheese (more or less to taste)
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large soup pot over medium heat then add garlic and leeks. Cook, stirring, until leeks are soft.
2) Add sliced potatoes to the pot then pour in enough chicken broth to just barely cover the potatoes. Bring to a boil then turn down heat and simmer for half an hour. Using a potato masher, mash and stir potatoes until desired consistency is reached. Remove from heat.
3) Add condensed milk and cheese. Stir thoroughly.
4) Add salt and pepper to taste.