Mom's Potato Leek Soup

There's nothing more comforting, simple, or satisfying than your mom making you a rich, thick potato soup... except if maybe she throws in some fresh leeks, and makes it in your kitchen so you don't have to pack up the kids and go anywhere. Especially when it's still pretty chilly, and your dad is entertaining said kids so you can just be with your mom and soak in the experience of watching her in her element.

Mom's Potato Leek Soup

Like any good mom recipe, this feeds a legion

3-4 lbs russet or Yukon Gold potatoes, peeled and cut into chunks

1-2 TBS kosher salt

water

3 medium-sized young leeks, white and light green parts only,

washed however you think is easiest and cut into small pieces

1/4 yellow onion, finely diced

1 rib celery (including leaves), finely diced

1/2 stick butter

1 can evaporated milk (not sweetened condensed milk!)

pinch of garlic powder

pinch of nutmeg

~1/2 tsp dried dill, crushed

salt and pepper to taste

Fill a large stock pot with enough water to cover peeled, chopped potatoes by about 3-4 inches. Add potatoes and 1-2 TBS salt, and boil until one of the biggest chunks can easily be pierced with the point of a knife or a fork.

Meanwhile, saute onion, celery, and leeks in butter with another pinch of salt until tender. 

Partially drain potatoes, leaving about 3 cups of the cooking liquid in the pot with them. Add can of evaporated milk, spices, and sauteed veggies. While combining, gently mash some of the potatoes to add thickness to soup, while leaving most chunks whole. Add salt and pepper to taste.

Serve with crumbled bacon, a sprinkling of cheese and scallions, or with a side of cheesy toast. 

Enjoy!