This time of the year, towards the end of the week, I like to make something that we can eat during the week and have leftover for on the weekend.  As it is getting colder outside, soup is one of my go to's.  This potato and leek soup is a hearty soup that makes great leftovers.

​Ingredients:

2 tablespoons butter
1/2 onion, chopped
5 - 6 potatoes, cubed
4 cups chicken broth
1 cup fat free half and half
6 ounces cheddar cheese
1 tablespoon dried parsley
1 teaspoon garlic powdeer
salt and pepper to taste

Instructions:​

1. Melt butter and add in leeks and onions, cook until soft, about 6 - 8 minutes
2. Add chicken broth and potatoes, simmer until potatoes are just tender, about 25 minutes
3. Add half and half slowly into the mixture and continue to simmer for about 15 - 20 minutes.  
4. With an immersion blender pulse a few times, you do not want to break up all the potatoes, just enough to help thicken the soup.
5. Add remaining ingredients and stir.  
6. Once cheese has melted and incorporated into the soup, serve.