Baked Potato and Leek Soup

I have a vegetarian in the house. FTS hasn't eaten meat in over 2 years, so I'm constantly on the lookout for new recipes to tempt her with.

I found this recipe over the weekend and made it this morning so she'd have something warm to eat when she got home from school, starving as usual. She's currently on her second bowl and is making "mmm. MMMMMmmmmMMMMM" noises as she eats, so I'm guessing she really likes it.

Baked Potato and Leek Soup:

2 or 3 large baking potatoes
1/4 cup unsalted butter (or margarine)
2 1/2 cups sliced leeks (about 3 medium sized leeks, only using the white and pale green parts)
2 cloves of garlic
2 cups vegetable broth (or chicken if you're cooking for omivores/carnivores)
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste.

Heat oven to 350 degrees and bake scrubbed spuds for an hour until tender. Remove and cool on a wire baking rack.

Melt butter in stock/soup pot over a medium-low heat and add leeks and garlic. 'Sweat' for 10 minutes or so (the aim is to cook them without browning them).
Add stock, season well, and simmer for 20 mins.
Meanwhile, halve one of the potatoes and scoop the flesh out. Chop the flesh and remaining skin and toss it into the soup pot. Stir well.
Puree the contents of the pot until smooth, then return to the pan on a low heat.
Wisk the milk and sour cream together until smooth and then stir into the pot; dice the remaining potato (you can peel it if you like, I personally left the skin on) and stir that in too.
Heat through, season to taste again if necessary, then serve topped with shredded cheddar cheese.

If you'd like, you could add some cheese to the soup and even throw some crumbled bacon in there.

According to FTS, this soup is "delicious, definitely a keeper. Can I have some more?"

Enjoy!