Potato and Leek soup really hit the spot on this cold winter day. RS and I went to a cooking class yesterday. Most of the recipes we cooked used winter vegetables. I try to make soup each Sunday for Sunday supper. I make enough for one meal during the week. Here is today's soup:

Potato and Leek Soup

Serves 4-6

Ingredients:

1-4 medium leeks (I used 1 and a big onion)
2 TBSP extra virgin olive oil
1 lb. red potatoes ( or any potatoes), peeled, cut into 1/2" dice(about 4 large potatoes)
1 small carrot, 1/2" dice (optional)
4-6 cups chicken or vegetable stock or any combination of
1 bay leaf
Salt ( be careful if using bullion since it can be very salty)
Pepper
2 TBSP parsley leaves, minced

Method:

1. Clean and prep leeks: trim away dark green tops and tough outer leaves. Trim away roots. Cut leeks in half lengthwise. Rinse leeks several times under cold running water. I washed the leeks from the middle so the dirt was washed down and out of the leek rather than into the leek. Rinse several times since they can be very dirty. Cut the leek in thin strips and cut the strips into thirds.

2. In a pot, heat the oil over medium heat, add the leeks and saute until tender and just beginning to golden(around 9-11 Minutes). Do not brown.

3. Add potatoes, stock, bay leaf, and a touch of salt and pepper.

4. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender (about 20-25 minutes).

5. Using a spoon or ladle smash some of the potatoes to thicken the consistency of the soup (not all of them).

6. Remove bay leaf. Add salt and pepper as desired and stir in parsley leaves

7. Serve immediately.

Move over Campbells!