60 g butter, 1 large onion, 2 large leeks,
750 g potatoes (cut into 1.5 cm cubes),
1/3 cup oats, 2 cloves garlic,
2 cups chicken stock, 2 cups milk, ground pepper, nutmeg, chopped chives for garnish (if you want). It's best to use waxy potatoes (like kennebecs) for soups & stews.
Melt the butter in a large pan, cook onions and leek til they're transparent. Add the potatoes & cook til they're golden brown. This can take ages, especially if you don't have a really large pan, so if it's irritating, just soften the spuds up a bit. Stir through the oats & cook for another minute or so; add the garlic & cook for another minute. Once you've softened the potatoes, make sure the pan isn't so hot that the oats & garlic burn, since that tastes awful.
Reduce the heat a little more, stir in the stock & milk. Simmer for 30 minutes or until the veggies are well & truly tender. Once it's cooked, season to taste with pepper & plenty of nutmeg; garnish with chopped chives to serve.
This is a chunky soup, so no blending (yay)! If you feel like adding bacon or ham chunks, just stick 'em in when you add the oats. There is no better home-food-y flavour combination than leek, potato & pig. It also works fine with low-fat milk or soymilk, and you can soften the onion & leeks in oil rather than butter if you want.
I tend to mix up the amounts of this a fair bit - when you add the oats, you make a porridge-y base for the soup, and I tend to put in more than the recipe calls for, 'cause I like the flavour. Do yourself a favour & use proper rolled oats for this, not the chopped up minute microwave shit. I once forgot to put the potatoes in, and it worked out well, so if you've got some anti-potato philistines you need to feed, it's very adaptable. This always gets eaten pretty quickly here, so I've never frozen it - I'm not sure how the texture of the potato chunks would be, post-freezing.