There are times when I follow a soup recipe fairly well. Most times, I don't. So, going with what was on hand, I give you the first effort. On hand: Two medium sized leeks, one large sweet onion, one large shallot and two cloves of garlic. I sliced all the bulbs thinly and sautéed them in a little olive oil, adding the garlic the last minute. I scraped all into the crock pot, added one large russet potato, peeled and diced, and four cups of chicken stock and a bay leaf. Most recipes for anything in the pot say "cook on low". Hmmm, o.k.!
Fairly soon, the pot was bubbling away and the house was filled with delicious aromas. It was a comfortable feeling thinking all that was left before eating the soup was a quick puree and the addition of milk or half and half. Some salt and pepper to taste. I used the immersion blender and pureed it right in the pot. I tasted. It wasn't good! I added more salt, a salt-free blend and pepper. Then a cup of milk/half and half. We had a bowl of tolerable potato soup. There was quite a bit leftover (as planned for the freezer). Should it just be tossed out? NO! The Baker came to the rescue! I had a late afternoon meeting. He said he'd take care of dinner.
I give you the once insipid soup after he added about a cup of grated sharp cheddar, heated until the cheese melted and the soup was piping hot. He topped with crispy bacon bits.
The "paragraph-style recipe" is a throwback to Gourmet when I started subscribing. One had to read the whole recipe to glean out the ingredients. It was annoying! I think it was in the mid-80s before they started listing ingredients at the beginning of a recipe. So much better.