Carmelized Leek and Potato Soup

This is one of those recipes where you look at the name and say, "What? Seriously? My kids are going to like that?" Then you glance down at the list of ingredients and see pretty much nothing but starches and lots and lots of dairy, and it all makes sense.

Okay. So this is not a light recipe. But it is rich and filling, and you can have it with a salad and maybe some crusty bread and be perfectly satisfied.

The trick here is to burn the leeks. Seriously. The first time I made it, I cooked it too long and my leeks turned brown and made the whole stock brown. I thought it was a disaster until I tasted it; we've never looked back.

This recipe also works with vegetable broth.

Carmelized Leek and Potato Soup

1 cup butter. You heard me.

2 leeks, sliced pretty much up to the green part

1 quart chicken broth

1 tablespoon cornstarch

4 cups of peeled, cubed potatoes (about 1-inch square). I prefer Yukon gold

2 cups heavy cream. Like I said: the recipe is NOT messing around!

Salt and pepper to taste

1. Chop all of your vegetables, and blend your broth and cornstarch. Set everything next to the stove, so that you're ready, because when those leeks go brown, everything will happen quickly!
2. Melt the butter (all of it) in a large pot over medium heat.
3. Saute leeks in the butter for 15 minutes, adding a little salt and pepper. Right around 12-13 minutes, the leeks should start to go brown. This usually happens very very quickly. Once they've begun this process, let them cook another minute, stirring constantly. If they don't brown, let them go another minute or two past 15. If they still haven't browned, turn up the heat and let them go yet another minute more. If they STILL haven't browned, don't worry about it. Just follow the rest of the directions.
4. Pour the cornstarch/broth mixture into the pot. Add the potatoes and more salt and pepper. Add the cream, every last drop.
5. Reduce the heat to simmer, and let it go for thirty minutes, maybe a little more, until the potatoes are tender but not mushy.
6. Serve immediately.

Family Ratings:

Jamie, who loves potatoes: 10

Lucy, who loves butter: 10

Will, who's not crazy about potatoes: 8

Ellen: 10

Paul, who's not getting any skinnier: 10