Too Ugly to Photograph

But this has got to be the BEST potato soup I've made to date!

1 large leek...chopped
1/2 large onion...chopped (just to add a little bit of a sharper onion flavor)
2 cloves garlic...smashed, chopped
BUNCHA BUTTER

Throw that in a pot. Keep it low because you don't want the butter or the onions and stuff to brown. Salt liberally, Red pepper flakes liberally, cracked black pepper liberally. Once the leeks start to break down, pour in some vegetable stock that you forgot you had open.

While that simmers for a bit:

3 large potatoes, peeled and cut up
3 or 4 carrots, peeled and sliced thick

Put that in the pot. Add stock until you have the amount you want in there. Add dried basil, bay leaf, and then adjust salt and peppers. And then? If you think it needs just a little more richness, add the rest of the butter that you were too scared to put in the first time. Or maybe cream, or just some milk. Whatever.

Simmer until the potatoes and carrots are done. Smash them around a bit with your potato smasher.

Eat it.

WHOA! A great post-yoga late supper.