Leek and Potato soup

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! 

Potato and Leek 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.  

When potatoes are softened remove pot from heat.  Use an immersion blender to purée all ingredients together.  Stir in salt and pepper to taste.  Serve with cheese sprinkled on top.