This past week, my cross country season came to an end. With all the commotion involved, including school work for my job and graduate school, there hasn’t been much time to cook. Last week, I purchased potatoes and leeks from the farmer’s market and needed to use them before they went bad. I was short on time and groceries. This soup was so simple to create and very inexpensive. I looked at several recipes online and threw together what I had. It wasn’t too shabby! Read below for tips on cleaning leeks and freezing soups.