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Kathy Whyte/ WNBF News

Subtle flavors enhance a classic potato soup that's perfect as a complete meal, vegetarian or with bacon.

Potato Leek Soup with Smoked Gouda (Prep time about 1 hour. Makes about 5 quarts)

3 large red potatoes, peeled and diced into dime or nickel-sized cubes

2 leeks, well-rinsed and diced

1 clove garlic, peeled and grated

1 Tb. olive oil

2 tsp. dried rosemary

1 tsp. celery seed

large pinch kosher salt

2 tsp. cracked black pepper

1 quart (1 box) vegetable stock

1 quart milk

1 1/2 C. grated smoked Gouda cheese

2-3 slices of bacon per serving for meat-eaters, browned and crumbled (cubed cooked ham can also be used to make this a meat-eater's soup.)

Potato Leek Soup

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