Creamy Potato and Leek Soup

This was last night's dinner. Perfect ending to a cold day. I love to grab a pot and create a soup as I go. Potato soup is a favourite in our house. This was my take on it last night. Leeks are a wonderful match in this soup. Remember to use recipes as a guideline and never be afraid to deviate! You'll be proud to create your own masterpiece! Enjoy!

Creamy Potato and Leek Soup

• 3 large russet potatoes, peeled and cubed
• 1 tbsp butter
• 1 small leek, washed and chopped (reserve 1 tbsp)
• 3 cups chicken broth
• 1 cup half and half cream
• 1 cup shredded cheddar cheese (reserve 1-2 tbsp)
• s&p to taste

1. In a large pot, boil cubed potates until soft.
2. While potatoes are boiling, melt butter in a med-sized saucepan. Sautee leeks in melted butter until soft and just starting to brown. Add chicken broth and bring to a boil.
3. Drain soft potatoes and add back to large pot. Pour chicken broth on top and begin to blend using an immersion blender. While blending, pour in cream.
4. Once mixture is smooth, simmer on low for 10 minutes. After 10 min, stir in cheese, until melted and smooth. Sprinkle with salt and pepper, to taste.
5. Serve immediately with a little shredded cheese and a few leeks on top. ENJOY!