Potato Leek Soup & French Baguettes

We had a rainy day here yesterday-- our first in ages, so I'm not complaining! We "celebrated" the day by making my potato soup--believe it or not, Ruby has been begging for me to make this for weeks! Hope you enjoy it and my new favorite bread machine recipe as much as we did! Serve with a green salad on the side for a delicious dinner.

Potato Leek Soup
(this is actually my recipe--I know, unusual!)

1/2 c. butter
3-4 leeks, sliced
2 cloves garlic
salt, to taste
pepper, to taste
4 c. potatoes, peeled and diced
cauliflower, one head chopped
6 c. chicken broth
1 T. cornstarch
2 c. milk
1 can corn
Cheddar cheese, grated (optional)
Bacon, cooked and crumbled (optional)

1. Saute chopped leeks and garlic in butter for 15 minutes or until soft.
2. Add potatoes, cauliflower, chicken broth, cornstarch, salt and pepper. Simmer 45-60 minutes.
3. Once vegetables are soft, cream in batches in a blender or use an immersion blender til smooth. Return to pot. Add milk and corn and gently reheat if needed.
4. Serve topped with grated cheese and bacon bits if desired.

French Baguettes
(find this one on allrecipes.com)

1 c. water
2 1/2 c. bread flour
1 T. sugar
1 tsp. salt
1 1/2 tsp. bread machine yeast
1 egg yolk
1 T. water

1. Place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375F. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.