potato leek soup
adapted from pinchmysalt.com

3 tablespoons butter
3 leeks, thinly sliced
1 medium onion, chopped
4 cloves garlic, minced
6 - 8 yukon gold potatoes, thinly sliced
4 cups vegetable stock (or enough to barely cover potatoes)
1 cup heavy cream
1/2 cup parmesan
salt to taste
fresh ground black pepper to taste


1) melt butter in a dutch oven over medium heat then add onions and leeks. cook, stirring, until onions are limp and just slightly brown. add garlic and saute for 2 minutes.


2) add sliced potatoes and stir until the leeks, onions and garlic are disbursed through the potatoes.  then pour in enough vegetable stock to just barely cover the potatoes. continue cooking over medium heat until potatoes are tender. 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.

3) add one cup of heavy cream (or more if you desire), parmesan, salt and black pepper to taste. cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.



i served it with homemade crutons and parsley on top.