So we’re getting ready for the polar vortex take two or the arctic blast or Mr. Freeze or Jack Frost or whatever it is that the weathermen are saying.

Which means I’m in soup mode.

I love soup. I could eat soup every night. I can even eat it when it’s hot out. But I especially love it on those chilly nights, ladled out in a coffee mug so you can curl your hand around the warmth as you eat and the liquid warms you from the inside.

This is one of those warming recipes.

It’s super simple too. Added Bonus

You will need

• 3 leeks
• 2 potatoes, peeled and cut into cubes
• 1 cup milk (I used 2% but use whatever you have)
• olive oil
• Salt
• pepper
• water

Start by cleaning your leeks really well. We fill a big bowl with water, split the leeks in half, cut them into chunks and then plop the chunks into the water. The sand and sediment will fall to the bottom while your clean leeks float to the top.

Drizzle olive oil in a heavy-bottomed pot and add the leeks. Cook over medium until the leeks are soft. About 10-15 minutes.

When the leeks are soft, add the milk and the potatoes to the pot, then add enough water to cover the potatoes and the leeks. The milk gives the soup a nice richness and creamyness, but thinning it out with the water keeps it from becoming too heavy.

Let this cook over medium, stirring, and checking that the milk does not boil. You want to keep it at a simmer until the potatoes are easily pierced with a knife.

Once the potatoes are tender, remove the mixture from the heat, season with salt and pepper and blend.

Spoon into bowls. To cut the richness, top with some sharp cheddar.