Potato cheddar soup

5 gallon pot filled two thirds with water
2 lb yukon gold potato peeled and large dice

1 1/2 cup diced onion
1 cup diced celery
1/2 cup leek
1clove garlic
3 cups cooking liquid
1 qt low sodium chix broth or vegetable stock (vegetarian)
2-3 cups sharp cheddar cheese
1 qt half and half
preparation
Cook potato's fork tender, strain reserving 3 cups cooking liquid
In the five gallon pot saute the onion, celery, leek, and garlic.
Add hot stock and reserve liquid and bring to a boil, add potatos.
let simmer for an hour. Then warm the half and half to abot 168 F
(poaching temp) and whip in cheese so a sauce develops, fold this into simmering
soup and season. Add ons include grill steak or broccoli.