Potato Leek Soup

Do you want something thick and hearty for when it's cold outside? Well, search no further! This Potato Leek Soup will fill you up with deliciousness and tempt you to go for seconds!

Ingredients:
3 tablespoons butter 
2 leeks, halved and sliced thin
1 medium onion, grated
4 cloves garlic, minced 
6 - 8 yukon gold potatoes, thinly sliced 
4 cups chicken broth (if you want to be veggie just substitute vegetable broth for the chicken broth)
2 cups heavy cream 
2/3 cup parmesan 
salt & pepper

*goat cheese and olive oil to garnish*

First order of business, wash all your veggies, making sure the leeks do not have any grit left in them. Then get to chopping! Make sure to cut off the green stems of the leeks, cut the stalks in half and then cut again lengthwise. After that, just slice the leeks thinly. I like to grate the onion so that the flavor melts into the soup. 

On the stove heat up about 3 tablespoons of butter in a dutch oven or large soup pot (make sure it is big enough to house all the ingredients or you will have soup overflowing out of the pot!) You don't want to brown the butter, just get it melty enough that when you toss in the leeks and onion, it will sizzle and saute. While the leeks and onion are cooking, get the garlic minced and start slicing the potatoes.
Once the leeks are limp (about 5-7 minutes) and the onions are translucent, drop in the garlic and let it saute for about 2-4 minutes. By this time, your potatoes should be all sliced up and ready to get tossed into the pot. Make sure to mix in the potatoes with the sauteed leeks, onion, and garlic. 

After mixing well, add in the chicken broth, but do not add it all at once! Slowly pour in till the potatoes are just barely covered by the broth. You want the soup to be thick and rich! Leave the potatoes on medium heat for about 15 minutes, but make sure to keep an eye on the soup, testing the texture of the potatoes so that when they are nice and soft you can begin the mashing. I like to use the bottom of the ladle (less clean up when you use only a few utensils) but you can use a masher if you like. 

When the leeks and potatoes are nice and mashed up, pour in the cream, stirring over low heat. Add the parmesan cheese 1/3  of a cup at a time, so it doesn't thicken too quickly, with salt and pepper to taste. Let it sit on the stove for another 15 minutes, stirring occasionally so that it doesn't scorch the bottom of the pot. 

Serve the soup with a side of crusty bread, topped with a taster of goat cheese and a  drizzle of olive oil. This will taste even better the next day!