I thought I'd post a little recipe I did for the SEEDs anthology in honor of my first posting. We get a lot of snow in the White mountains, which inevitably means a lot of shoveling. A hot bowl of potato leek soup hits the spot every time.  Red Potato Leek Soup 5 or 5 cups diced leek Chicken Stock 1 small onion 2 tbs olive oil 1 bay leaf 2 cups milk (2% organic) 8 oz grated cheddar or cheese of your choice 1. Prepare the leeks, use only the white and light green part. Dice them and then place in water so all the sand falls out. Filter with water several times if you need to. 2. Throw diced leeks and diced onion in a stockpot. Add your olive oil and cook on high until the leeks are soft. If they're brown. they've cooked too much. 3. Cube 5 or 6 good sized red potatoes. Don't skin. Add them into the pot and then cover with your chicken stock and add a little extra salt. Drop in a bay leaf. Cook covered for about 20 min or until the potatoes become soft. 4. Remove the Bay leaf, then puree the soup with an immersion blender. If you don't have an immersion blender just puree in a blender then return to the stock pot. 5. Shred your cheese into the soup, add your milk and salt and pepper to taste. Some people like to add in dill, fresh herbs might be nice. Corn might be good too. It freezes great and is nice and filling. The leeks are suppose to be great for digestion and losing weight, or so the French claim.