What you're gonna need:
2-3 leeks, thinly sliced
6-8 medium potatoes, thinly sliced
1 medium onion, chopped
4 tbsp. of salted butter
1 cup of chopped carrots
1 can of corn (drained, optional I did not put it in this time but I have in the past)
1 cup of of chopped celery (optional, I did not put any in this time but I have in the past)
1/2 tsp of minced garlic
chicken broth
1 cup of heavy whipping cream
salt & pepper
Cayenne pepper
Notes: *Make sure to
clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) add the garlic and sauté (be careful not to burn)
3) Add sliced potatoes and whatever veggies you want to saucepan
4) Then pour in enough chicken broth to just barely cover the potatoes. Cover pot and bring to a boil then turn down the heat and continue cooking over medium heat until potatoes (and carrots if added)are tender.
5) Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
6) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Add a pinch of cayenne (optional) just enough to give a very slight kick.
Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
