Creamy Potato Soup

I know, I know... I'm not supposed to eat carbs. But on a cold day after a workout, what's not to love about a steamy bowl of potato soup? My mom used to make this for me when I wasn't feeling well and it's just like getting a big hug from her. It freezes really well too.

Creamy Potato and Leek Soup

4 large Yukon gold potatoes, peeled and sliced into 1/4 inch discs.

2 large leeks, washed - white part only, finely diced

2 yellow onions, finely diced

48 oz chicken stock

1 cup half and half

6 sprigs thyme, tied with a string

1 tbs white pepper

oh, and 1/2 stick butter.

1 packet Swanson's chicken flavor boost (my new secret ingredient).

In a stock pot or large Dutch oven, sweat leeks and onion in melted butter, about 5 minutes. Add potatoes, stock and thyme bundle plus flavor boost packet or one cube chicken bouillon, pepper. Cook on med-high heat until potatoes are tender, about 40 minutes. 

Remove thyme bundle and either blend in blender in small batches or with an immersion blender. Add Half n Half, re-warm. Serve in warm bowls and garnish with fresh cheddar cheese and if you really want to destroy your waistline even more, add bacon. 

A nice variation is to cook it with a bottle of Belgian beer, like Duvel or Chimay.