Creamy Potato Soup Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 2 cups thinly sliced onions or leeks 1 Tbsp. olive oil 2 cups milk 3 Tbsp. all-purpose flour 1 lb. Yukon Gold potatoes, peeled and sliced 4 cups reduced-sodium chicken broth 8 oz. Swiss-style cheese such as Gruyére or baby Swiss, shredded Snipped fresh herbs 2 oz. baby Swiss cheese, thinly sliced (optional) 1. In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes. 2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly. 3. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.