Potato Leek Soup

This is a recipe that my mom makes. Andrew had it the summer we lived out there and has loved it ever since. I guess I was craving it today and it tasted so good. Plus, it was a good meal for meatless monday. I was going to post another recipe I made last week or the week before. But, it didn't settle well with me and the left overs made me nausiated. Needless to say, I'm not posting that one. I found some yummy rosemary olive oil bread on the reduced price rack at Smith's today that was really good with it. I just toasted it and put a little butter on it. I dipped and just ate. I also ate a little too much... my tummy was kind of in a little pain afterwards. But it was so worth it!

Potato Leek Soup

1 1/2 cups minced leeks

1/4 cup minced onion

1 large garlic clove, minced

3 Tbs. minced carrot

4 Tbl. butter

4 cups chicken stock

1 1/2 cups diced potatoes

1/2 cup heavy cream

salt and pepper

Sautee leeks, onions, carrot and garlic in butter. Add chicken stock and potatoes to large pot, along with sauteed vegetables. Cover and bring to a boil. Simmer until potatoes are cooked. Put the soup into blender to puree, doing a little at a time. Return to pot; add cream. Reheat without boiling. Add seasonings. If too thick, thin with a little half and half or milk.