Delicious potato leek soup that sticks to your bones!

I love leeks this time of year and will find any reason to use them. They are so subtle and delicious. Perfect compliment to potatoes. This dish will stick to your bones. Cold weather be damned!

Tips:

1. Take your time cleaning leeks. They get very dirty and need to be separated and cleaned thoroughly. The dirt over leeks gets repacked, so it get in all the nooks and crannies.
2. The white part of leeks are what to use in a recipe like this. The large green leaves at the top can be saved and used to make a vegetable stock. They are too tough and sinewy to be used for much else.

I would also suggest using a Dutch oven for this one along with an immersion blender.

Serves: 4 - 5 People

Ingredients:

- 2 lbs Russet Potatoes (Cut into 1/2 inch pieces)

- 7 Cups Chicken or Vegetable Broth (1 3/4 - 2 Cartons)

- 3 Leeks, Chopped

- 1 Cup Cheddar Cheese, Shredded

- 3/4 Cup Heavy Cream

- 1/8 Cup Parsley, Chopped

- 4-5 Cloves Garlic

- 4 Sprigs Thyme (or 3-4 Teaspoons of Dried Thyme)

- 3 Tablespoons Dried Chives

- 4 Teaspoons Unsalted Butter

- 3 Teaspoons Salt

- 1 Teaspoon Black Pepper

- 2 Bay Leaves

Optional:

- Bacon, Finely Chopped (or Bacon Bits)

- Hot Sauce

- Extra Chives

Instructions:

1. Melt the butter halfway then add the garlic and leeks to the pot and saute for about 4 - 5 minutes on medium high heat until the leeks are fragrant.

2. Add the potatoes, broth, thyme, bay leaves, and parsley. Make sure the potatoes are covered. Turn the heat up to high and let the pot boil until the potatoes are fork tender.

3. Remove the bay leaves and blend the contents of the pot well to your liking. Some people like a very smooth finish while others like medium body. Do what works for you!