Potato Soup

Chopped and boiled potatoes.

3 cups potatoes, chopped into 1" or smaller cubes
1 cup soup stock
1 cup leek or onion, chopped small
1 Tbls. butter
3 Tbls. cream cheese
1/2 cup grated or cubed cheddar
1/2 tsp. salt
1/2 tsp. ground black pepper

Over high heat in a large pot, cover the potatoes and leek/onion with water and boil them until the potato pieces are easy to pierce through with a fork. Strain out the water. Turn the heat to low. Roughly mash the potatoes, then add the soup stock, cream cheese, and butter. Stir to melt the cream cheese and butter. Then stir in the cheddar cheese, salt, and pepper. Add more soup stock if a thinner consistency is desired.