Adapted from a blue apron recipe, this has become one of our favorite spring soups perfect for fresh sugar snap peas.
3 T butter
1 1/2 pounds yukon gold potatoes (about 4)--peeled and medium diced
1 leek--trimmed and small diced
1 1/1 t smoked paprika
1 t garlic powder
1/2 t dried thyme
2 T flour
1/4 cup heavy cream
3 3/4 cup water
6 ounces yellow cheddar cheese
1/2 pound sugar snap peas, trimmed and chopped to 1/2 pieces
1 bunch of chives, chopped
1. Peel and cut the potatoes. Then cut off and scared the root ends and upper dark-green leaves of the leek. Talk it lengthwise and rinse thoroughly in between the layers with cold water. Dice the leek into small pieces.
2. In a large pot, melt the butter on medium-high heat until hot. Add the potatoes, leek and spices. Season with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until the leek is softened and fragrant.
3. Meanwhile grate the cheese.
4. While the vegetables continue to roast, add the flour to the pot and cook stirring constantly 30-45 seconds or until well combined. Add the water and heavy cream. Use the liquid to deglaze the pot, scraping up any browned bits on the bottom. Stir about 1 minute or until well-combined, season with salt and pepper. Heat to boiling on high. Once boiling, lower the temperature to medium-high and simmer 11-13 minutes or until potatoes are tender when pierced with a paring knife or fork.
5. While the potatoes cook, cut off and discard the ends of each sugar snap peas. (Optional: pull off and discard the tough string that runs along the length of the pod.) Cut the sugar snap peas into 1/2-inch pieces.
6. When the potatoes are done, turn the heat off. Then using a fork, mash half of the potatoes against the side of the pot. Stir to combine. Turn heat back on and cook on medium-high for 2-3 minutes stirring occasionally or until slightly thickened. Season to taste.
7. Add the cheese and sugar snap peas to the pot; stir until thoroughly combined. Garnish with chives.