Potato Leek Soup

Potato Leek Soup

2 potatoes (any kind)
2 small carrots or 1 large
2 celery stalks
2 leeks large (cleaned- cut off bottom 1/2 inch and top green half, slice in half and cut into tons of little half moons, separate into bowl of cold water and let dirt settle at bottom, take leeks out with slotted spoon)
1/4-1/2 onion
3-4 cloves garlic (chopped in halves will do, no need to mince)
6-8 c. stock (vegetable or chicken)
chili powder
evoo
salt and pepper
red pepper flakes
bay leaf
milk and nutmeg (optional)


In a large soup pot heat 2-3 tbsp extra virgin olive oil(evoo) over medium to med-high heat. Cut potatoes, carrots, and celery into semi-close size pieces, add to pot. Add chopped onion. Brown veggies for about 5 mins. Add leeks and garlic. Add chili powder, red pepper flakes to desired spicy level, I usually start will 1/4 tsp. Add salt and pepper. When there is a nice layer of brown bits on bottom of pan pour in stock. Scrap bits off with a wooden spoon, a little work but def worth it. Add bay leaf. Bring to a boil and turn down to simmer for as long as possible, after 20 mins turn off heat, REMOVE BAY LEAF, put in handy emulsifier and pulse away. Tip the pot away from your face and make sure the blade is completely covered with liquid. Once at a nice pureed consistency, turn back on heat to low and enjoy!

To make soup thicker you could add another potato, or a little splash of milk at the end with a grate of nutmeg complements the soup well and can help mellow out the extra spicy kick.