Potato Carrot Leek Soup!

• 4 Tablespoons Butter
• 1 whole Sweet Onion
• 3 cloves Garlic
• 3 sticks Carrots
• 3 stalks Leeks
• 1 Tablespoon Olive Oil
• 7 whole Yukon Gold Potatoes
• 4 cups Chicken Stock
• 1 cup Half-and-half
• 1 cup White Cheddar Cheese
• 1 Tablespoon Cayenne Pepper
• 1 Tablespoon Salt

1. In a large pot, melt butter. Chop up the onion, garlic and carrots and add to the pot on medium heat. Clean and chop up leeks using only the white and light green parts. Discard the top dark green portion. Add leeks and olive oil to the pot. Cook down the vegetables till they soften up.
2. While the vegetables are cooking, cut up all the potatoes into slices or 1/4" cubes. Add to the pot and mix together. Add the chicken stock. Once the potatoes start to soften (about 20 minutes), use a masher or immersion blender to smash the potatoes. You can make them either creamy or lumpy, whatever you like!
3. Add half-and-half, cheddar cheese, cayenne pepper, and salt. Turn to low heat and let simmer for another 15-20 minutes, allowing the soup to thicken, stirring often. Add salt and pepper to taste. Enjoy!

butter, sweet onion, garlic, carrots, stalks leeks, olive oil, potatoes, chicken, cheddar cheese, cayenne pepper, salt

Taken from tastykitchen.com/recipes/soups/potato-carrot-leek-soup/ (may not work)