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In a pot over medium heat, cooked the leeks, onion, chives, and garlic until tender. About 5 min. Add the potatoes and broth. Cook until potatoes are tender. (About 20-25 min) Add half and half, and continue to simmer until it starts to thicken slightly. (About 10 min) Divide the soup in half and place one half in a blender. Once smooth, add back into the pot. This will help release some of the starch from the potatoes to help thicken it as well. Although if you like a chunkier soup you can skip this step. Add the cheese, parsley, salt and pepper to taste. Stir continuously until cheese is melted, about 5 min. Dish into bowl, top with some more cheese, and a sprig of parsley. Serve and enjoy :)
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching