Recipe: Potato Leek Soup

Title: Potato Leek Soup
Categories: Soups, Potatoes
Servings: 4

3 Fist-sized potatoes
3 c Cleaned, chopped leeks
1 Stalk celery, chopped
1 lg Carrot, chopped
4 tb Butter
3/4 ts Salt
1/2 c Stock or water
3 c 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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