Leek and potato soup.
Two large and one medium-smallish leeks, chopped medium
Two medium Yukon Gold and three small white potatoes, peeled and chopped in about quarter-inch cubes
Six somewhat skinny stalks of celery, chopped a bit smaller than the potatoes
A dozen medium-large Crimini mushrooms, sliced in half and then in about 1/8” slices
One bunch parsley, chopped medium-fine
Half a dozen scallions, sliced in about 1/8” slices
Melt a stick of butter in a gallon or larger pot. Dump in everything, add:
Salt (didn’t measure, guessing a rounded teaspoon’s worth)
Szechuan peppercorns, ground fine, another rounded teaspoon
3.5 oz. Chopped chipotle peppers in adobo sauce (half a can)
A generous pouring of dill, maybe another one of those teaspoons
A jigger of single-malt scotch
A teaspoon full of finely-chopped garlic
A vigorous shake each of black and white pepper
Stir every few minutes for about 20 minutes; the recipe I improvised said “until all the butter is absorbed”, but I didn’t know what that looked like so I just guessed at “well, that looks cooked.” Then add a liter of chicken stock and about half that of beef stock, on the "it's here, throw it in the pot" theory. Let simmer for half an hour, add a pint of heavy cream, stir again, and serve.