Dijon Potato Leek Soup

• 1 gal. leeks (white parts only), chopped, thoroughly rinsed
• 1 Tbsp. garlic, minced
• 2 tsp. dried thyme leaves
• 1/2 cup oil
• 3 gal. vegetable stock
• 1 gal. Large russet potatoes, peeled, sliced Safeway 2 pkg For $5.00 thru 02/09
• 3 cups whipping cream
• 2 cups GREY POUPON Classic Dijon Mustard

1. Saute leeks, garlic and thyme in hot oil in stockpot on medium heat until tender.
2. Add vegetable stock and potatoes.
3. Bring to boil.
4. Reduce heat to medium-low; cover.
5. Simmer 30 minutes, stirring occasionally.
6. Add to blender container in batches; process until pureed.
7. Return to stockpot.
8. Stir in cream.
9. Cook 5 minutes or until heated through, stirring occasionally.
10. Remove from heat.
11. Add mustard; stir with wire whisk until well blended.

leeks, garlic, thyme, oil, vegetable stock, russet potatoes, whipping cream, poupon

Taken from www.kraftrecipes.com/recipes/dijon-potato-leek-soup-97321.aspx (may not work)