I adapted this recipe from a book I recently read called The Dirty Life. It’s a wonderful true story of a New York reporter who gives up her city life to start a CSA farm in northern Pennsylvania. The book is filled with humorous and heartfelt stories that really make you appreciate where your food comes from. I highly recommend both the book, and the soup!
2 lbs potatoes finely sliced
1 bunch leeks finely sliced
1 cup Ryals farm cheddar grated
1 qt chicken or veggie stock
4 cloves garlic minced
1 tbsp butter
Salt and pepper to taste
Heat butter in a deep pot. When butter is melted add in leeks and garlic, sautéed on medium heat until fragrant, about 5 minutes. Add in sliced potatoes and stock. Cover and let simmer for about 20 minutes.