Potato Leek Soup (vegetarian)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 potatoes, peeled & cut into 1 in. cubes
• 3 -4 thick leeks, & light green parts, cleaned & sliced thin
• 3 -4 cups water (less water means creamier)
• 1 bay leaf
• 3 sprigs fresh thyme
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups cream (i use 40% heavy cream)
• 1/4 cup grated parmesan cheese or 1/4 cup romano cheese

Recipe

• 1 place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.
• 2 bring to simmer.
• 3 cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.
• 4 remove pan from the heat.
• 5 discard thyme stems and bay leaf.
• 6 place 3/4 of soup into blender and puree, being careful to allow steam to escape.
• 7 return contents of blender to the pan and stir in cream.
• 8 once cream is incorporated, add cheese and stir til melted.
• 9 if desired, heat soup for 1-5 minutes more over medium heat.