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Oh groan. This incredibly rich and decadent soup was created by Daniel Sanger of Gaithersburg, Maryland, who counsels, "NOTE: call cardiologist and enjoy!" It is delicious, served hot to 4 as a filling meal, but oh my.

• 5 cups whole milk
• 1 cup heavy cream
• chicken or vegetable soup base or bouillion cubes, to make 2 cups liquid (but hold, to dilute in the milk)
• 3-4 large white potatoes
• 1-2 big leeks, chopped fine
• 1 stick butter
• 1 cup muenster cheese, grated
• salt and pepper

In a medium saucepan, heat the milk and cream, then stir in the stock base or bouillon until it dissolves. Peel potatoes and grate directly into the milk. Keep the temperature of the broth low, as it will boil over easily. Stir in the leek, whisking to incorporate and thicken.

Once the mixture is nicely thickened, stir in the butter. Then, with the temperature still low, add the cheese, stirring until it melts. Season with salt and pepper to taste. Ladle into bowls, top with chives or green onion and/or crisp bacon bits, and serve immediately.