Cranky n Stinky.com

Melt butter and olive oil in large heavy pan. cook onions in over medium low heat until very carmelised. This step takes the longest, upt to 2 hrs to get all onions cooked down, sweet, and dark. Deglase pan with stock, add brandy/ wine salt and pepper. Toast bread, then top with cheese, and under broiler melt to bubbly and brown. Serve soup in bowls, with bread floated on top. 

Boil potatoes till soft, 10-15 mins. Boil / grill corn till done In a soup pot soften onion, and cook garlic When soft set aside, and create a light roux in the pan with the remaining oil, butter, and flour. Cook till it loosens up, then comes back together. Whisk in milk, so it thickens. Then add cream, potatoes, sauce, mrs dash. Cool the corn, then separate from ears, careful to not cut too deep. Then with back of knife get the remaining hulls and juice off the cobs. Add to pot, and cook to a slow simmer then serve.

Garnish with a dash of hot sause, and sprig of cilantro.

Cook fresh pumpkin in 3:1 water to cider ration, barely covering pumpkin, add bay leaves, salt and grate 1/2 nutmeg over pumpkin before cooking. Cover and simmer. When the fresh pumpkin is tender (15-20mins); drain most of the water out and remove bay leaves. Mash or puree pumpkin w/ a stick blender, it might be easier with liquid added. Stir in the milk then stir in the remaining cider; stir the remaining ingredients. Heat through and serve immediately. I'll typically puree with the stick blender until very smooth.

Serve with toasted pumpkin seeds sprinkled on top, like you would with crackers.

Chop leeks in 1/4s then into 1/2 inch chunks, wash well.

Remove any blemishes from potatoes, and cube into bite sized pieces.

In a large pot, melt butter or heat oil.

Brown leeks with garlic (minced)

When they've softened, add potatoes, sage, and enough stock to cover potatoes. Reserve rest for thinning at end of recipe.

Bring to a boil, cook until potatoes are soft.

Add milk, half and half, sour cream.

With a stick blender mash about 80-90% of the potatoes. Leaving some chunks, this isn't a purree soup.

Bring to a boil, to see how thick soup will be.

Add remaining stock until at desired thickness.

Add salt and pepper to taste.

Great served with marinated steak tips, and a simple salad. You could add cheese and ham chunks for an augratin styled soup.