Potato leek soup

Yield: 4

Measure Ingredient
3 Fist-sized potatoes
3 cups Cleaned, chopped leeks
1 Stalk celery, chopped
1 large Carrot, chopped
4 tablespoons Butter
¾ teaspoon Salt
½ cup Stock or water
3 cups Milk

Serves 4 - 6 From "The Enchanted Broccoli Forest" By Mollie Katzen.

freshly ground black pepper optional: snippets of fresh herbs (thyme, marjoram, basil)

Scrub the potatoes, and cut them into 1" chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over med heat, until the butter is melted and all the particles are coated (5 min).

Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer. Cook until the potatoes are soft (20-30 min). check the moisture level occasionally. You may need to add a little extra stock or water if it gets too low.

When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk (use a blender, or a food processor fitted with a steel blade). Make sure the mixture is utterly smooth. Return it to the pan.

Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt.

Heat the soup gently, covered, until JUST hot. Try not to let it boil.

Serve right away.

Posted by Theresa Merkling.

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