Leek and Potato Soup

I love how smooth this soup is after it's been blended. I didn't do it this time but if you want it extra velvety smooth then you can run it through a strainer when pouring it out of the blender at the end. Oh and not pictured, because I totally forgot about it until I topped it with cheese, is sprinkling with crumbled bacon. Mmmm.... Bacon....

(updated photo with Bacon!)

Ingredients:

2 - Small to medium onions, chopped

2 - Leeks, chopped

2 - Tbsp butter

2 - Tbsp flour

4 - Cups chicken stock (1 full 900ml box is close enough)

3 - Medium potatoes, peeled and chopped (even through the picture shows 4, I only used 3)

1 - Cup 1% Milk

1 - Bay Leaf

Salt and Pepper to taste

Garnish: 1 - Cup Old Cheddar Cheese and 1/2 - Pack cooked Bacon, crumbled

Directions:

In a Large Stock pot add onions, leeks, butter and saute over medium heat until soft

Stir in flour and cook for another 2 minutes

Gradually pour in (read dump in) chicken broth, add potatoes and bring to a boil

Once a boil has started, add in the bay leaf, turn heat down to low and simmer for 30 - 40 minutes or until the potatoes are soft

(Photos missing) - Once the potatoes are done, stir in milk and season with salt and pepper. Ladle mixture, in batches, into a blender and blend until blended. Pour blended soup into a clean pot. Pour through a strainer to get the soup extra velvety

(Not the best looking picture but trust me, it's a good soup!)

Slice up a french loaf and butter a couple of pieces

Ladle the soup into bowl and serve with bread

Top with some old cheddar cheese for some extra flavor

And if you want even more flavour, add some crispy bacon on top!