Warm Winter Soup

I love trying new recipes.....and I have been wanting to do a blended soup, that way Shawn will eat it....My lovely picky eater husband (Love Ya Babe).......I have been wanting some sort of squash or pumpkin soup and this recipe fit the bill for me....it was very good and very tasty with very few ingredients....feel free to spice it up if you like.....the great part is it is a fairly light recipe since you use potatoes and half and half to thicken it up instead of heavy cream....Serve with bread toasts covered in your favorite cheese.....we had Swiss Cheese Toasts and they were so good dipped in this warm comforting soup....

Makes: 8 Cups of Soup

2 T Butter

5 C Butternut Squash, peeled & chopped in 1/2 in cubes (about 2 small ones/1.5 lbs)

2 C Russet Potatoes, peeled & chopped in 1/2 in cubes (about 2-3 small potatoes)

1 tsp Salt (I use Kosher)

1/2-1 tsp Ground Pepper

2 C Leeks, chopped (about 2 medium ones)

4 C Chicken Stock or Broth

1 C Half & Half

3-4 T Fresh Chives, chopped for garnish

Melt butter in a stock pot over medium high heat. Add squash, potato, salt & pepper and cook 3-4 minutes. Add in leek and and cook 1-2 more minutes. Stir in broth and bring soup to a boil. Reduce heat and simmer for about 20 minutes or until potatoes are tender, stirring occasionally. Then place 1/2 the soup mixture into a blender (remove center of blender lid to let steam out) place lid on blender and cover the center hole with a clean towel to avoid splatters. Blend soup until smooth, pour into a bowl or large measuring cup, repeat with second half of mixture and then return all soup back to stock pot. Stir in half & half. Cover and keep warm over very low heat. Serve with chives, black pepper and Cheese Toasted Baguette slices....