So, creamy potato and leek soup. Mmmmm! I am so thankful for Frontier Natural Foods and Serenity and the Co-op!! Wow, they have FABULOUS products and I discovered another today, the chicken-like broth powder! Yes, I said "Chicken-like". It's a vegetarian product and has phenomenal flavor and for $7 for a 1-lb bag it goes a long way and is much more reasonable than "stock-in-a-box".

I have not found a single product that Frontier sells that is not utterly phenomenal! And, so much of their stuff makes dinner prep so easy.

So, here's the "recipe" (as best as I can remember it).

2 leeks, white part cut into 1/2 circles and rinsed well

3 tablespoons butter

12 to 15 small to medium potatoes peeled and cubed

4 (or up to 6) cups chicken stock (if I had the "stock-in-a-box I would use one box or 2 cans)

1 cup (or so) of 1/2 and 1/2 or 1 can evap milk (this adds the creaminess)

salt and pepper to taste

So, saute the leeks in the butter with salt and pepper until some are browned and all are mostly cooked through, add the stock and potatoes, turn heat to medium-high and bring to a gentle boil, turn down and continue on a low boil until potatoes are tender. Run a potato masher or immersion blender through the soup to mash some of the taters (about 1/2 to 3/4 should be mashed, this thickens the soup) add the cream or evap milk. Bring to just a simmer (if you boil hard with cream it will separate, I learned this the hard way). Serve with a pinch of cheddar cheese and fresh, chopped green onions or chives over the top.

If you want this even more special then right before serving stir in 1 8-oz pkg of cream cheese and allow to melt. MMMMMM This is great with a fresh muffin, salad or just a spoon! Enjoy!