Potato leek soup

Granted, it's not the most creative thing to do with leeks and potatoes, but read any cookbook or blog or farmers' market flyer and it's probably listed as the number one suggestion for leeks.

I see no reason why we should be any different in this case since it's just so effing delicious.

It's the first thing I make with the season's leeks and I like to make a big pot so that I can freeze it for later.

Potato Leek Soup
Ingredients
5 cups of chicken, turkey or vegetable stock
5 leeks, white and light green parts sliced into 1/4" rounds
5 russet potatoes, peeled, quartered
3 cloves of garlic, minced
3 T salted butter
Black pepper
Sea salt
If you like it creamy rather than brothy, 1/2 cup of milk or cream, too

To make
In a large heavy-bottomed soup pot, melt your butter over medium-low heat. Once melted, add your leeks and garlic and cook until softened. Don't burn the damn garlic, please.

Add your potatoes and mix them up with your leeks and garlic, pour in your stock, bring to a boil and then turn to low heat and cover to simmer for about half an hour.

Turn heat off and puree with a stick blender or move to a standing blender.

Add cream or milk a few tablespoons at a time until it's the right consistency, add salt and pepper to your liking (in my house this means ADD LOTS), toast up some bread, make a big salad and go to town.

Enjoy.