LEEK AND POTATO SOUP

Simple and scrumptious, leek and potato soup is a classic winter dish.

Ingredients:

• 2 tablespoons butter
• 2 leeks, cleaned and chopped
• 1/2 cup chopped onion
• 6 potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 cup half-and-half
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped garlic
• salt and pepper to taste
• shredded cheese as a garnish

Recipe:

1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
2. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
3. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
4. Stir Cheddar cheese, parsley, garlic, salt, and black pepper into soup until cheese is melted, about 5 minutes.
5. If desired, hold off on adding the cheese and parsley, and transfer the mixture to a food processor or blender and until completely smooth. Then add the cheese and parsley as a garnish.