Potato Leek Soup

So to celebrate this wintery weather that Philadelphia is having, here is my homage to staying warm and eating the best warm-er-up-er (just made that up)…Soup!

I’ve made this before mostly because it’s pretty damn simple, and great on the budget, however, I want to try it again and switch it up a little. But for the meantime, enjoy!

If there is anything that I love to do while I attempt making dishes is listening to music!! So here’s a throw-back recommendation while you put this together! Maybe you can sing along with a: “I wanna soooup you up!”

3 tablespoons butter
2 leeks cut thinly
1 medium chopped onion
3 small shallot, chopped
6-8 potatoes peeled and thinly sliced (rustic or red)
1 cup of heavy cream (may require more or less)
3 ½ cups of chicken broth (or veggies broth is you love animals and do not eat meat!)
Pinches of: Salt & fresh ground peppa, cumin, coriander, and dashes of cayenne pepper

*O-kaaay, so melt that yummy butter in a large pot (large enough to hold the potatoes and liquids) over medium heat. Once butter is heated add your chopped onions and shallots, and cook until a bit translucent, and then add leeks! Stir until onions and shallots get slightly brown.
Note: Leek are Dir-ty!! So before starting this process clean them thoroughly. Use the white and light green parts only and then cut them thinly (I kept some of the darker ends for color)

*Add your peeled and thinly sliced potatoes to the pot. Add chicken broth until potatoes are just about covered. Cook 15-20 minutes until potatoes are tender.

*So, technically you should use a potato masher, but my ghetto behind used a meat masher. Mash the potatoes, leek and onions to your preferred consistency. I like mine with a few chunky pieces of potato…but to each his own. As you mash, turn the heat down, because the soup will start to thicken. Because it is thickening, make sure you are stirring often so it doesn’t get stuck to the bottom of the pot.

*Now add the heavy cream (less or more…again depending on how creamy you want it). Throw your pinches in for desired taste. I like to add more cayenne for a little heat! Cook for about 15-20 minutes more with the cream on a low heat. Make sure you are stirring the whole time.

*And…Done-zzo! Eat that ish!