Potato Leek Soup with Savory Soda Bread

I like to bake another version of my family's same soda bread, leaving out the sugar and adding instead 2 c. of shredded Kerrygold Dubliner cheese (or another sharp Cheddar).  This is a delicious savory bread that is perfect when served with another of my favorite Irish classics, Potato Leek Soup:

Potato Leek Soup

4 leeks, washed and cleaned from sand (white parts with up to an inch or so of pale green)
2 russet potatoes, peeled and diced
3 T. butter
1 t. salt
1/2 t. white pepper
1 bay leaf
2 springs of thyme
3 c. chicken stock
1-2 c. heavy cream

Thinly slice prepared leeks.  Melt butter in 2 qt. saucepan and add leek slices along with diced potato, salt and pepper.  Let sweat over medium low heat until translucent, approximately 15-20 minutes.  Add bay leaf, thyme sprigs and chicken stock; bring to boil, reduce and simmer until vegetables are tender -- about 30 minutes.  Turn off heat, remove bay leaf and thyme sprigs, and using a sticker blender, carefully puree soup.  Place back on burner over medium heat and add 1-2 cups of cream for richness.  (Soup can also be thinned with additional 1 c. of chicken stock, if a lighter soup is preferred, depending on desired thickness.)  Adjust seasoning with salt and pepper. 

Dress: Diane Von Furstenberg (vintage)
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Auburn