potato leek soup.

yay for potatoes and yay for soup.  i can't get enough of either.  so i decided to have a go at potato leek soup.  i've had soup with potatoes and leek in ecuador, but never here.  i assumed that all potato leek soup is the way it is in ecuador, where its not pureed?  i don't know the answer to this, but the recipe i used for this soup was a pureed soup.  maybe it was the recipe or maybe this is the norm.  i don't really care because it was delicious!  this is another recipe from my new favorite cookbook The Enchanted Broccoli Forest (thank you Marianne!!).

oh AND.  as a housewarming gift, meem gave me an immersion blender, which came in absolutely wonderfully handy for this recipe.  i can't even handle how useful it was (thank you meem!!).


potato leek soup.


ingredients
3 potatoes, peeled and cut into 1-inch chunks
3 cups cleaned, chopped leeks
1 stalk celery, chopped
2 carrots, chopped
4 cups water
1 1/2 t salt
1 c milk
freshly ground black pepper

directions
1.  place the potatoes, leeks, celery, carrots, water, and salt into a large pot and bring to a boil.  cover and cook for about 20 minutes or until the potatoes are tender.  remove from heat and let it cool to a point that pureeing won't be treacherous.
2.  stick your immersion blender right in that soup and puree the shit outta it.  (if you don't have this handy device, then do it in batches in a food processor or blender).
3.  stir in the milk, and add salt and pepper to taste.
4.  top with cheese if you want!

kind of a gross color in a photo?  my apologies.