Creamy Potato Leek Soup

3 Tbsp butter
3 cups leeks, thinly sliced with white and green parts
3 cups chicken stock
3 cups water
2½ lbs Idaho potatoes, peeled and cubed
1/4 cup Asiago cheese, grated
1/4 cup crème fraîche
2 Tbsp fresh chives, finely chopped
1 tsp fresh thyme, chopped
Salt and pepper to taste

Melt butter in a large pot over medium heat. Add leeks and cook for about four minutes or until tender. Add stock, water, and potatoes. Cover and simmer for about 30 minutes, or until potatoes are tender. Remove from heat. Purée soup until smooth using an immersion blender or prepare in batches in a blender. Blend in Asiago cheese, crème fraîche, chives, and thyme. Add salt and pepper

to taste.

Makes 6 servings

Allergy Warning: Contains milk