I *HEART* Soup!!!

I could eat soup everyday and be totally happy. Better still though is a batch of hot homemade soup on a chill snowy evening with a bunch of sick sniffly kids. I made Potato-Leek Soup last night and it turned out sooo nice! The recipe found below is from Molly Katzen's "The Enchanted Broccoli Forest". This soup is the perfect comfort food. I reduced the amount of butter she called for and it was still luscious.

Enjoy!


Potato-Leek Soup: from Molly Katzen's The Enchanted Broccoli Forest.

3 fist sized potatos
3 cups cleaned, chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
4 tbs. butter (I used half this amount)
3/4 tsp salt
1/2 cup stock or water (stock is tastier!)
3 cups milk
optional: snippets of fresh herbs, thyme, marjoram, basil)
fresh ground black pepper

1) scrub the potatoes and cut them into 1 inch chunks. Place them in a saucepan with the leeks, celery, carot and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and all the particles are coated. (5 minutes)

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

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

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

5) Heat the soup gently covered, until just hot. Try not to let it boil. serve right away.