Cream of potato leek soup

This was my first time ever making anything with leeks. Leeks are similar to onions, but extremely milder. Think of a thicker green onion with many many layers and you’ve got yourself a leek. The great thing about leeks is they add great depth to my cream of potato soup. Add some shavings of white cheddar, a sprinkle of chives and a cozy spot on the couch – complete bliss. I made a couple other dishes using leeks that I will be sharing with you all in the near future. I love finding new vegetables and seasonings to use in my recipes. I get excited and my imagination wanders off with new ideas. But before I post those recipes, I feel the need to post as many pumpkin recipes as humanly possible before Thanksgiving. It’s a good thing Thanksgiving is next week because my house it getting pumpkin overload. Stay tuned…

Leeks are funny looking vegetables. Long white stalk that sprouts into a beautiful grass green fan.

Slice leeks nice and thin

Sautee leeks with garlic with splash of extra-virgin olive oil

Ingredients

• 4 cups chicken broth
• 2 cups half and half
• 1 large leek, thinly sliced (green and white parts)
• 1 half large sweet onion (approx. 1 cup)
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon salt
• 5 large potatoes, chopped into small cubes (approx. 7 cups)
• 2 tablespoons fresh chives, minced
• white cheddar cheese, shredded (for topping)

*optional- this is great in a bread bowl

Directions

In a large medium size soup pot over a medium heat pour a glug of extra virgin olive oil in. Add sliced leeks and onion. Cook until leeks and onions become mildly translucent. Add chopped potatoes. Cook for 5 minutes stirring occasionally. Pour in 1 cup of half and half. Turn heat up to medium-high. Next add chicken broth and last cup of half and half and give it a good stir. Bring to a medium boil for 10 minutes. Add salt and pepper, reduce heat and simmer for 25 minutes. Serve hot with minced chives and white cheddar cheese on top.