Leek and Potato Soup with Rosemary Parmesan Croutons

Already the one who reaps is receiving wages and gathering fruit for eternal life, so that sower and reaper may rejoice together. - John 4:36

2 quarts Water

1 Leek, sliced 

1 Celery stalk, sliced thin

7 medium Red Potatoes

1/2 stick of Cream cheese, chopped

3 T Chicken base seasoning

Cracked black pepper

1/4 c Smoked cheddar 

1/4 c Unexpected cheddar

Slurry made of cornstarch and cold water for thickening.

Using a plate, microwave potatoes for 4 minutes on each side.

Set aside to slightly cool.

Cut the ends off and slice through the potato.

The peeling will easily fall off.

Heat water. 

Place potato chunks in heated seasoned water.

Add leeks, celery and all the cheese into pot.

Simmer until cheese melts.

Make croutons out of Costco Rosemary Parmesan bread.

Slice bread, add olive oil, toast on griddle and lightly salt.