Potato, Carrot, Leek Soup

I've recently started using Bountiful Baskets (www.bountifulbaskets.org) and LOVE it! I love it for so many reasons, one being it forces us to try new fruits and vegetables! Like leeks - never had, never cooked with them. I knew enough about them that they had a mild onion flavor and were very sandy so needed cleaned well. Using them in soups seemed to be the most popular way to eat leeks so that's what I tried. This soup was great! Hearty, quick and easy! I wish we had had some bacon to crumble on top - that would have been the perfect addition!

Potato, Carrot & Leek soup

2T olive oil

1lb leeks - trimmed, sliced thin & rinsed

1/4tsp chili flakes

2 garlic cloves - chopped

4c chicken stock

2 medium potatoes - peeled & chopped

4 medium carrots - peeled & chopped

1 pint heavy cream

1/2stick butter

1T dried thyme

In a large sauce pot heat up the oil over medium heat and add the leeks, chili flakes & garlic. Sauté until the leeks have wilted, about 5 minutes. Add the carrots and potatoes. Pour in the chicken stock. Cover and bring to a low boil. Boil until the potatoes and carrots are tender. Using an immersion blender (or regular blender) purée the soup until smooth. Stir in the heavy cream, butter and thyme. Simmer for 5 more minutes. If the soup seems thick, thin it out with a bit more chicken stock. Garnish with shredded cheddar and crumbled bacon.

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