Soup's on

Came up with a new potato soup recipe this weekend!  Tis the season for soup.

On a related note, I am so excited to have signed up for the breadbaking class at the Cambridge School of Culinary Arts in a couple of weeks.  What is better on a cold winter night than a hot bowl of soup and fresh baked bread?

Potato Leek Soup
1.5 Tablespoons olive oil
2 leeks, white and light green parts, washed and chopped
3 medium-large russet potatoes, peeled and diced
5 cups of chicken stock
2 bay leaves
3/4 cup of sharp cheddar
1/4 cup of plain yogurt
Salt and pepper
Freshly chopped scallions

Heat olive oil in a pot and add leeks, sauteing until soft, about 4-5 minutes.  Add chicken broth, potatoes, and bay leaves. Boil until potatoes are tender, about 15-20 minutes. Remove bay leaves and puree using an immersion blender (or pour into regular blender!), adding more chicken stock to thin out the consistency, if desired. Add 3/4 cup sharp cheddar, stirring until melted.  Finally, stir in 1/4 cup plain yogurt, and salt and pepper to taste. Top with chopped scallions.