Potato & Leek Soup

This is perfect for a cold, rainy fall day....warms you up and the house smells amazing while it's cooking!

Ingredients

3 good sized leeks, finely chopped  (white part only)
1-2 cloves of garlic finely chopped
4 medium potatoes sliced, no need to peel
butter
olive oil
2 tbsps flour
1/2 cup water
1 1/2 tsp dry mustard
3 cups chicken broth (or vegetable broth if you don't do the chicken thing)
salt, pepper, to taste
1/2 cup shredded sharp cheddar
1 cup milk
2 tbsps parmesean cheese
handful of chopped mushrooms (any  kind, I use whatever we get from our farm share that week)
croutons if you like them.


In a food processor chop the leeks & garlic (I'm all about quick).   Slice up the potatoes (so they are in large coin shaped slices, reasonably thin).   Add leeks, garlic and potatoes to your skillet, along with butter and olive oil (use as much as you need to keep them cooking and not burning).   Stir often so the potatoes don't brown, just soften.

In a large pot whisk dry mustard, salt, pepper, water, broth & flour.   Stir in the potato mixture when it's ready.   Bring to a boil and then reduce to simmer for an hour, stirring occasionally.

Mash softened potatoes by hand so they remain lumpy.  Stir in the cheeses and then add the milk (do not let soup boil).  Saute the mushrooms for a few minutes and then add and stir.   Serve and top with croutons if so desired.

It's delicious the first day...but leftovers are even better!

Enjoy!!