Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 2 large leeks (green stems removed) sliced
• 8 Yukon Gold potatoes cubed
• 2 tbsp. olive oil
• 6 cups vegetable stock
• 3/4 cup heavy cream
• Salt and pepper to taste
• 1/2 tsp marjoram
• 1 tsp ground oregano
• Sharp cheddar cheese to taste
• Crispy bacon for topping (optional)

Process:

1. In a soup pot or Dutch oven add in the olive oil. Keeping the heat on medium/high add in the sliced leeks.
2. Season with a pinch of salt and cook until the leeks have softened, about 3-4 minutes.
3. Add in the potatoes and give them a good stir.
4. Add in the vegetable stock and season with salt, pepper, marjoram and ground oregano. Stir well and simmer until the potatoes are fork tender.
5. Once you can easily pierce the potatoes with a fork blend the potatoes using an immersion blender, or regular blender (if using regular blender work in batches).
6. Once mixed and creamy add in the heavy cream. Mix well and cook for 4-5 minutes.
7. Remove from heat and pour desired amount into your bowl.
8. Top with cheddar cheese and bacon (optional) and ENJOY!