Melt butter in big pot over medium heat. Saute leeks and sugar about 2 minutes, then reduce heat to low and cook about 30 minutes. Stir often to avoid burning. Leeks should be golden brown.

Increase heat to medium-high and add the mushrooms, thyme and salt & pepper. Cook about 10 minutes until mushrooms release their liquid and start to brown.

Stir in brandy (or spirit of choice) and cook until brandy is evaporated. Add the stock and stir up all those delicious brown bits from the bottom of the pan. Simmer about 20 minutes. Serve with Croutons.

Note: You can make this ahead and cool and store in fridge for up to 2 days. Just reheat before serving.

Preheat oven to 425 degrees.

Drizzle bread cubes with melted butter in a bowl. Toss to coat. Sprinkle in the cheese and toss again to distribute.

Spread on a baking sheet in a single layer.

Bake for about 8 minutes until gold and crispy. Watch they don't burn.

Remove from oven and season with salt and pepper. Garnish soup bowls with croutons just before serving.