Potato Leek Soup

This is a really thick and creamy soup that I made for dinner tonight to celebrate the colder weather. Making soup from scratch always sounds impressive, but this is really very easy.

4 Large Potatoes - peeled and diced

2 Leeks - cleaned and chopped into half moons

Milk - 2 cups

Vegetable Broth - 2 cups

Butter - 4 tbsp

Flour - 3 tbsp

Veggie Bacon - several slices, cut into small pieces and sauteed until crisp

Green Onions - a handful, chopped

Cheddar Cheese - a handful, shredded

Salt and Pepper - to taste

Cover cubed potatoes with salted water in large saucepan and bring to boil. Boil 15 minutes, or until fork tender. Heat 2 tbsp butter in second large saucepan. Add leeks and saute until tender, about 5 minutes. Add flour and remaining butter to leeks, stir until flour is absorbed into the butter. Mash the potatoes with a fork and add to pot with leeks. Add milk and broth, stir to combine. Season with salt and pepper. If soup is too thick, add additional broth. Garnish with veggie bacon, green onions, and cheese. Serves 4+.