To Make Irish Eyes Smile 

Potato-Leek Soup (My Own Take)
From The Infamous Kitchen Lab
(This Makes A Lot)

12 Small Yukon Gold Potatoes, Peeled & Quartered, Rinsed
3 Large Leeks, Trimmed, Rinsed & Sliced
2 Large Shallots, Finely Chopped
2 32-Oz. Cartons Chicken Broth
1 Quart Half & Half
1/4 Cup Butter (That’s 1/2 Stick)
2 Tablespoons Olive Oil or Canola Oil
Kosher Salt and Freshly-Ground Pepper To Taste 

In large Dutch Oven or Small Stockpot, Melt Butter In Olive Oil.  Stir in Shallots and then Leeks, Cooking over Medium Heat until Shallots are Translucent, Seasoning Once With Salt and Pepper.  When Shallots and Leeks are Cooked, add Potatoes and Chicken Broth, Raising Temperature To Medium-High.  Boil Until Potatoes and Leeks Become Soft, Remove From Heat.  With Potato Masher, Mash Potato-Leek Mixture Until Only Small Chunks Remain.  Puree Mixture With Hand-Held Electric Mixer Until Smooth.   Stir Puree With Wooden Spoon and Slowly Stir In Half & Half.  When Half & Half has been Incorporated into Puree, return to Low Heat and Warm Through.  Salt and Pepper To Taste.

Do Not Overseason – Just Before Serving, I Like To Hit A Bowl Of This Soup With A Pat Of Butter, A Pinch Of House Seasoning And A Handful Of Chopped Chives.

House Seasoning
(This Stuff Is Good On Everything)

1 Cup Sea Salt or French Grey Salt
1/2 Cup Garlic Powder
1/2 Cup Black PepperCombine ingredients and keep in large container, using small shaker for seasoning while cooking.

Music To Listen To While Preparing/Enjoying Recipe: 
Hell’s Ditch – The Pogues;
War – U2;
28 Irish Pub Songs – The Clancy Brothers;
Fisherman’s Blues – The Waterboys;
Saint Dominic’s Preview – Van Morrison