Full transparency, I’m very late posting this. How late? Well, the base of this yeasted bread experiment was potato leek soup which I generally only make around St. Patrick’s Day (why that is I don’t know because it’s one of my favorite soups). I think you get the idea. This year, St. Patrick’s Day was a multi day culinary adventure culminating in potato leek soup and grilled cheese made with sharp Irish Cheddar. I find myself always going to Ina Garten’s Roasted Potato Leek Soup recipe because it’s easy and delicious. Inevitably I have leftover soup which is not remotely a bad thing. I was feeling creative though and was in the midst of watching the current season of GBBO so Potato Leek Soup Bread happened. I’m very glad it did.