Chunky Leek and Potato Soup

We really love this soup on a chilly day. It's hearty enough for a meal, especially by leaving this nice and chunky instead of making it a puree like most leek and potato soups.

INGREDIENTS

2	tbsp butter
1	onion, chopped
2	garlic cloves, de-germed and chopped
3	leeks, white and light green part only, thinly sliced
1	russet potato, peeled and chopped
4	c light chicken broth
3	c whole milk
2	sage leaves
1	sprig thyme
	salt and white pepper
1/4	c gruyere cheese, chopped or shredded
Optional Topping Ideas
	chopped spring onions
	croutons
	chives
	truffle oil

INSTRUCTIONS

1.	In a large soup pot or dutch oven melt the butter. Add onions, garlic and a little salt and pepper. Cook until soft but not browned.
2.	Add everything else including a bit more salt and bring to a boil. As soon as it boils, turn heat to simmer, cover and cook for 30 minutes (or until the vegetables are soft).
3.	Using an immersion blender, blend a few times here and there, just to create some texture, not to puree the soup.
4.	Stir in some gruyere cheese and cook a few more minutes until melted.
5.	Serve with any number of optional toppings.

Mushroom Soup

INGREDIENTS

6	tbsp butter
1	med onion, sliced
10	oz mushrooms (mostly button but mix in others for more flavor), rough chopped
4	c light chicken broth
1	sprig parsley
	salt and pepper
2	oz sherry (good stuff that you'd drink)

INSTRUCTIONS

1.	Melt 2 tbsp butter in medium soup pot or dutch oven, and add onions. Cook until translucent but do not let the onion brown.
2.	Add mushrooms and the rest of the butter. Cook down for 8 minutes.
3.	Add broth and parsley. Cook for 1 hour.
4.	Turn off heat, remove parsley and puree with immersion blender.
5.	Turn heat back on to keep warm, add sherry and season with salt and pepper.