Leek Soup

1 Package of Knorr Cream of Leek
3 Cups of Water
250ml of Cream (we use Cereal Cream)
2 tbsp Garlic
1 Leek stock (I buy bagged leeks, so we just free poured about two hand fuls)
1/2 cup mozarella
1/4 cup romano
1/4 cup parmesean
1tbsp butter

In a large saucepan, mix eeks, butter & garlic.  Saute for a few minutes until leeks get a bit soft.  Add Knorr Cream of Leek mix and three cups of water.  Stir for a few minutes, then gradually mix in the cream and a little bit of parmesean.   Boil until it thickens.   Once thickened, place in french onion soup bowls, and cover in cheese.  Put under broiler until browned!

If you want (what we did) before you put the cheese on, place a sliced piece of sourdough bread on top of the soup, then coat with cheese.

Cheese FYI: We do not measure cheese.  We free pour and put as much as we want.  We both love cheese so we tend to end up with a super cheesey dish!!