I recently made Potato & Leek Soup for supper on a cold night. It is my own original recipe that I cobbled together from other recipes I have seen and customized to be my own.

5 Yukon gold potatoes, peeled and cut into small cubes
2 cups low sodium chicken or vegetable broth
1 cup water
3 Leeks
1/2 of a medium onion, chopped
1 tsp olive oil
Salt & Pepper to taste
1/2 cup heavy cream or half-and-half

Toppings: shredded cheddar cheese, chopped green onion, chopped cooked bacon

Place the potatoes, broth, and water in a heavy pot over medium heat. While potatoes are cooking, prepare the leeks by removing the green part and discarding, slice the white part of the leeks into thin slices. Then rinse the sliced leeks well in a colander under running water.

In a skillet combine the leeks, onion, and olive oil over medium heat and sautee until onions are translucent and softened. Add the leeks and onion to the potatoes. Once the potatoes are completely cooked and very soft, add the heavy cream, salt and pepper. Heat for 3 more minutes.

Spoon this soup into bowls and top with shredded cheese, green onion, and bacon.