Inspired by Alton Brown’s recipe Ingredients 1 pound leeks, cleaned and dark green sections removed 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth, preferably homemade 2 cup heavy cream 1/2 teaspoon white pepper 2 English muffins or any type of bread Parmesan for sprinkling Ramekins for serving the soup Directions Preheat  at 350 degrees for 15 minutes. Chop the potatoes into 1/2 inch cubes. Roast the potatoes until they are crispy in the outside and tender in the inside or for about 1/2 an hour. The point of roasting the potatoes is to add an extra layer of flavor and complexity to the soup as well as giving it a rustic touch.…

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