 One potato, two potatoes, three potatoes, four, and leek soup. That's what for supper. Tear your washed potatoes. Bake at 375 degrees for one hour. Melt one half cup of unsalted butter. Add five cups of chopped leeks and four cloves of garlic. Season with salt and cook for about 10 minutes. Add eight cups of chicken stock and cook for 20 minutes. Grate two cups of cheese. Cut, scoop, cube. Coarsely chop your skins. Add the skins to your leek. Parade until smooth. Whisk together one cup of milk and one cup of sour cream. Add to your soup along with your cubed, open potatoes and one cup of cheddar cheese. Add a little pepper. You don't have to be Irish or from Idaho to enjoy this soup.