Gran's Creamy Leek Soup (from Thrifty's)

Creamy Leek Soup with Crumbled Stilton

2 Tbsp. olive oil

2 medium leeks, halved, ends trimmed, washed, and sliced

1 garlic clove, sliced

3 Tbsp. flour

4 cups chicken or vegetable stock

1 medium baking potato, peeled and cubed

1/2 tsp. dried thyme

1/4 cup whipping cream

100 grams crumbled Stilton cheese or aged cheddar

Method:
Heat the oil in a pot over medium heat. Add the leeks and garlic and cook until they are softened, about 4-5 minutes. Mix in flour until well combined. Slowly stir in the stock. Mix in the potatoes and thyme. Bring to a simmer and cook until leeks and potatoes are very tender, about 20 minutes. Puree in a food processor, and then return to the pot. Bring back to a simmer. Whisk in whipping cream; season with salt and pepper. Pour into soup bowls. Sprinkle cheese on top and serve.

Options:
Make a creamy onion and Stilton soup by replacing the leek with 2 mediums onion, halved and sliced. Instead of Stilton, use any other blue cheese in the soup that appeals. Or, if you don’t like blue cheese, use a 1 cup of grated aged cheddar cheese instead.

Gran's Crunchy Garlic Chicken

Start with oven at 425 and nonstick spray or parchment paper on a baking sheet.

In one dish mix 2 tbsp melted butter, 2 tbsp milk, 1 tsp chopped fresh chives, ½ tsp salt and 1 large garlic clove, minced.

In a second dish mix 2 cups crushed cornflakes, 3 tbsp chopped fresh parsley, and ½ tsp paprika.

Dip 6 boneless, skinless chicken breast halves in butter mixture, then in  cornflake mixture, and place on baking sheet. Bake uncovered 20-25 minutes. (I always need the longer time).

Yum hot and cold - great for picnics!