"Not Girly" Potato and Leek Stewp!

It's FREEZING outside, and I am pretty sure some where in the city it is snowing.  I have officially turned into a hermit! A) because i don't like the WIND. and B) I have a small child and you know how that goes! 

I love soups and stews during the winter, as I am sure most of you do!  My husband thinks soup is girly, but he will eat stew all day long. Marriage is a dance of compromise, and so I created "Stewp" It's soup but everything in it is BIG and chunky! I use a little less broth and BAM...Stewp! This is a good one, it has leeks and potatoes. It's hearty and filling and rich.  Leek,s if you didn't know are part of the onion family, but their taste is much more delicate. They are great in soups (that's how I prefer them) and some people cut them into strips and deep fry them. The green leaves are usually discarded and the white stalk is eaten.  When buying leeks you want to look for really stiff green leaves.  Make sure you wash them thoroughly! Cutting them in half wash between the layers, making sure to get all the sand crystals out.  You can saute them in a stir fry, or mix them in anything really. They are high fiber and great for you!  Be creative.

The base of this soup is a traditional mirepoix (meer-PWAH), a combination of celery, carrots and onions.  In the culinary world this is considered the "holy trinity" and is a good combo when sauteed and added to soups and sauces.  You want to chop them roughly (these do not have to be big and chunky) and saute them in a little olive oil and garlic before adding to the pot.  Like I said this recipe is easy. A little prep and alot of enjoyment! Here ya
go....

Potato and Leek Stewp
You will need:

2 tbsp olive oil
1/2 cup roughly chopped carrot
1/2 cup roughly chopped celery
1/2 cup roughly chopped onion
kosher salt
1 leek, washed and chopped into half circles
3 large Yukon gold or russet potatoes
1/4 green onion
1 cup heavy cream
1 cup chicken broth
1/4 sour cream
2 tsp black pepper corns
1 tsp ground coriander
1 tbsp parsley
1/2 stick of butter
1 bay leaf

In a large saute pan, cook onions, celery and carrots just until onions are translucent. If onion starts to brown turn down fire.  Add a pinch of kosher salt to help draw out moisture.  In the meantime, prepare leeks. Cut long ways discarding green leaves. with flat side down cut into half circles. As big as you desire. I cut mine about 1/2 inch wide.  Throw chopped leeks into crock pot.  Cut up potato into chunks and add in with leeks. Add your mirepoix (veg mixture).  Add stick of butter, pour heavy cream and chicken broth over mixture. (If you would like more liquid then by all means, add more broth or milk). Add all seasonings and green onion.  Without stirring all together, cover and cook on high 2 hours. Turn down to low, stir and cook until potatoes are tender. Enjoy!