Day 341: Potato Leek Soup

Yield: 1 big pot, 4-5 servings
Time (Start to Finish): 1 hour

Ingredients:
4 yellow potatoes, peeled and cubed
2 beg leeks
1 Tbsp butter
olive oil
1 quart chicken stock
1 cup heavy cream
salt and pepper
4 garlic cloves
2 sprigs rosemary
½ lemon
sharp white cheddar cheese (for grating on top)

fresh crusty bread

Directions:
1. Boil the potatoes in a pot of salted water with a splash of chicken stock
2. Strain the potatoes leaving just a little liquid and smash the potatoes in the pot
3. Add chicken stock and smash the potatoes more until it begins to become souplike
4. Add the heavy cream, salt and pepper to taste
5. On a skillet, melt the butter with a little olive oil and chop up the leeks and garlic separate
6. Cook the leeks in the oil until they are soft and just beginning to brown
7. Add the garlic and cook for just a min and turn off the heat
8. Add the leeks to the soup and add more chicken stock if you need to to smooth it out
9. Squeeze in the lemon at the end, and chop up the rosemary superfine and add to the pot
10. When serving, sprinkle on sharp white cheddar cheese and serve with a nice piece of bread

Rating: 4.5 strawberries
Notes: Once again, Lucys house for dinner. I thought up this meal while at work and it was a bit of a chilly day. I have been wanting to make a potato leek, and this one is nice and homey, and nothing is better than the cheese on top! We almost forgot to put it on but it really drive home the dish!! It is a quick soup to make, and while its cooking you can get other things together which is nice, and it lasts easily in the fridge. You can even leave the cream out and add it in as you serve it. Thanks again lucy for another lovely night!!