Potato Leek Soup
with a few minor modifications, this is the recipe from
The Enchanted Broccoli Forest, Molly Katzen
3 cups potatoes
3 cups leeks, washed and chopped
1 stalk celery, chopped
1 large carrot, chopped
1-2 cloves garlic, peeled and sliced
4 Tbs. butter
1 tsp. thyme (or marjoram, basil, oregano)
2 cups stock
3 cups milk
Salt & Pepper to taste
Scrub the potatoes and cut into chunks. Place them in a stockpot with the leeks, celery, carrot, garlic, butter and herbs, stir over medium heat until the butter is melted.
Add the stock (just enough to cover the veggies), cover and bring to a boil. Reduce heat and simmer for 30 minutes until potatoes are soft.
Remove the pan from heat. Stir in the milk and then puree the contents in batches in a blender. Puree until smooth and return to the stockpot. Reheat the soup over low heat. Add salt and pepper to taste. Ladle into soup bowls and garnish with a drizzle of olive oil, cracked black pepper, fresh herbs, maybe some shaved asiago or parmesan.