Creamy leek and potato soup

1. Peel and dice potatoes, and set them aside.

2. Cut both ends of leek and slice it.

3. Peel and dice onion.

4. Melt the butter in a large pot over medium heat.

5. Add in the potatoes and cook until soft for 10 minutes.

6. Add in the broth, cream, garlic, and bring to a boil.

7. Reduce heat and simmer for 15 minutes, or until potatoes are tender.

8. Grate the cheese and add it to the soup.

9. Stir in the parsley.

10. Add the salt and pepper to taste.

11. Transfer to a blender and puree until smooth.

12. Return to the pot and heat through.

13. Serve hot.