Hello, I Cooked this last night and it was phenomenal!! It was so good that I packed some up and shared it with friends at work today. I would like to add that I made a couple of minor changes. I doubled the swiss cheese, and instead of using 1 QT of heavy cream, I used half a quart of heavy cream
Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid.Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring. Add potatoes, reserved liquid, milk, and
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.