Cream of Potato and Leek {Soup}

It's starting to feel like Fall here and that means soups galore! This is one of my favorite soups that my mom used to make. We're a family that loves our starches.

Cream of Potato and Leek

10 golden potatoes, medium dice

2 leeks, thoroughly cleaned and chopped

1/2 cup celery, chopped

6 cloves garlic, chopped

4 cups chicken stock

1 teaspoon pepper

1 tablespoon thyme, chopped
1 cup heavy whipping cream
1/4 cup parmesan

 salt, to taste

• In a large pot combine potatoes, leeks, celery, garlic, chicken stock and pepper. Bring to a boil and then reduce the heat and simmer, about 45 minutes until everything is tender. 
• Once done, remove from the heat.
• Using a blender, mix until there are no lumps.
• Return the soup to the pot and turn to low heat.
• Add the thyme, heavy cream and parmesan. Stir constantly until the soup is hot and the cheese has melted.

Luckily I had a leftover baguette from class that I froze. I just threw it in the oven until it crisped up. 

Enjoy!

Ashley