Potato Leek Soup

It's not so cold today, downright balmy in fact with temps leaning toward 30 degrees ABOVE zero.

I even got out to snowshoe our trail with the dog, the first time we've been out in nearly a week.

This is soup season no matter the temperature, however, and the Coop had leeks on sale when I was there yesterday so there's Potato-Leek Soup on the stove as I write this.

The recipe is simple:

4 to 5 leeks
Cut the roots off the bottom then slice the leek up to the point where it branches off into its leaves. Keep a careful eye out for spots where dirt is lodged among the rings and remove it where it occurs.

5 good-sized potatoes or the equivalent in small potatoes
Wash and scrub the potatoes' skins. Slice into half-inch rounds.

3 tablespoons salted butter

6 cups water

5 chicken bouillon cubes

1 cup milk

Melt the butter in the bottom of your soup pan. Saute the leeks in the butter until limp. Add the potatoes and stir together about one minute. Add the water and bouillon cubes. Bring to a boil then turn the stove down until the soup will simmer, about 20 minutes or until a fork slides easily into the potato.

Let cool then spoon into a blender, mixing just enough to make the mixture smooth. Do not blend too much or you'll end up with a gooey mess. Return to the pot and stir in one cup milk. (Whole milk works best here.)

Warm for dinner. Serve with warm bread or cornbread or your favorite crackers.

Eat.

Enjoy.