Creamy Potato and Leek Soup with Parmesan Pesto Toast

   I came to love leeks while I lived in Germany and one of my favorite dishes was leek soup. They have such a great flavor and are not overpowering at all. In Germany they were very popular in a cheesy soup with hamburger in it! My comp and I made a big pot of it once but I can't remember everything that went in it! So today I settled for the deliciousness of creamy Potato and Leek soup . . . which was honestly no compromise at all! It was especially delightful with the Parmesan pesto toast which had such amazing flavor and really upped the anty of the soup! Needless to say we really enjoyed supper tonight!

Creamy Potato and Leek SoupRecipe by: Emily

1 cup sliced Leeks (make sure they are clean and free of sand and dirt)
2 medium Potatoes, peeled and diced
3-4 cups Chicken Stock or Vegetable Stock
1 1/2-2 cups Half and Half (I used fat free)
2 Tbsp Butter
Sea Salt
Pepper
Chives

Saute the leeks in a pan over medium heat until tender, add potatoes and pour enough chicken stock in to cover potatoes. Add salt and pepper and let simmer until potatoes are soft. Turn off heat and let cool for 5 minutes. Puree potato and leek mixture until smooth. Add half and half until desired consistency is reached. Season and sprinkle with snipped chives. Serve warm with pesto toast, enjoy!
Parmesan Pesto Toast
Recipe by: Emily1 Crusty loaf of bread (I used 3 Cheese Semolina)
1/2 cup Basil Pesto Sauce
3/4 cup shredded Parmesan Cheese

Slice bread into thick slices and spread each slice with pesto sauce. Sprinkle pesto topped bread slices with Parmesan cheese and bake on a cookie sheet in a preheated 400 degree oven until cheese is melted and bread is lightly toasted. Enjoy!
These toasts were so yummy that my hubby wanted them for breakfast . . . he got cereal instead, but they were awesome! We could eat them everyday!