A girl at work passed this recipe around it sounds incrdible. Thought I'd share!

Roasted Leek & White Potato Soup w/ Beet Reduction and Cheddar Foccacia
By CC (didnt know if I should post her name or not Chat Icon Recipe Created: 09/26/2010

Ingredients:
2lbs of White Potatoes (preferably, all produce can be purchased from your local grower)
3 large Leeks
1 large Parsnip
2 beets
1 fresh garlic clove, skin on
3 sprigs fresh dill
3 sprigs fresh thyme
¾ stick butter
2 cans chicken broth
6 oz. sour cream
6 oz heavy cream
6 oz 56% heavy/whipping cream (3/4 8oz container)
salt / pepper
1 foccacia lunga (long, baguette style)
½ cup fine grated, extra sharp cheddar
½ lb bacon

LEEKS: have leeks trimmed by grower if the tops are attached, make sure the leeks are clean and blot with kitchen towel to dry. On a sheet of tin-foil lay leeks and skin-on garlic clove in middle of leek bundle, along with your unpeeled parsnip, salt and pepper, and drizzle olive oil over. Wrap the leeks/garlic clove/parsnip lightly and place in the oven at 350 degrees for 20 mins. Remove, let cool.
POTATOES: Peel and cut potatoes into 1 inch cubes to evenly cook, boil in a soup pot with 1 can chicken broth, 3 cans water, boil/cook until tender

When the leeks are done roasting and cooling slice until you get to the green tops. Slice the parsnip and peel the garlic skin only, leaving the clove whole.

The potatoes should be done by now, fork test, you want the potato falling apart. Only drain a cup of liquid from the potatoes and place back on the stove. Add the leeks, parsnip and garlic clove to potatoes. You may now add ½ can of broth, 6 oz-8 oz.. of cream, 2 tbsp of sour cream, 2 sprigs of dill and 2 sprigs of thyme tied together and thrown in as a bundle, salt and pepper to taste, stir together and let simmer for 1 hr. (check every 20 mins or so for thickness)

After 1 hr., mash down with a handheld masher, add ½ stick of butter, keep tasting the soup and check the consistency, you do not want to end up with leek mashed potatoes HA!...

Add more cream, add more sour cream, add the rest of the butter, more broth, and probably going to need more salt and pepper. Again, watch thickness you still want this to remain a soup. Add balance of herbs but CHOPPED, not whole sprigs for final uplift. If you do not want to keep adding cream, add a little more chicken broth to lighten the soup. Keep in mind this is a creamy soup though.

Let simmer for another hr. continuing to mash every 15 to 20 mins.

Time to move on to your garnishments.

BEETS: peel and slice your beets, simmer in a sauce pan with a ½ cup of chicken broth until tender and syrupy. When cooked you will then puree the beets. Leave to side as garnish. Beets take a while to cook, so in the mean time, keep checking on your soup. You can also mash the beets to leave with a courser consistency, more like a warm chutney, which is also complimentary to the soup and adds more texture.
FOCCACIA: slice foccacia at an angle, place on rack on sheet pan. Generously cover with a good olive oil, cover with extra sharp fine grated cheddar. Place in over at 425 and let cook until cheddar is completely melted/baked into the bread, cook until hard and crispy, kinda like a cheddar crustini!!!
BACON: cook ½ lb of bacon, pull from pan, let cool and chop for optional garnish

TO SERVE:
Ladle soup into bowl, in a condiment bottle put beet puree (if no bottle, ladle in with large spoon about 2-3 spoonfuls in the same round about motion, or go with mash/ chutney idea and dollup chutney in center of soup…) and in a round-about motion generously garnish the soup with the beet reduction/puree. Sprinkle bacon crumbles on top, and place the cheddar’d foccacia to the side…