POTATO + LEEK SOUP

Good morning!  You may have noticed that I was out of commission the last week.  I had an icky cold, and all I wanted to do was sleep, drink hot tea, and sleep some more.  I am happy to report that I am finally starting to feel like myself again.  Thank goodness! Soup was pretty much the only thing sounded good to me, so I made a big pot of homemade Potato + Leek Soup.  It was delicious, and yielded a ton, so I am still enjoying it days later!

• 1 container Mirepoix (3/4 c. each diced: celery, carrot, white onion).  I bought this at TJ's, as I was going as simple as possible. • 6 russet potatoes • 16 oz. leeks, fresh or frozen • 2 tbsp. olive oil • Salt & pepper, to taste

1. Begin by boiling peeled potatoes in about a quart water. 2. While potatoes are boiling, trim and chop leeks. 3. Once potatoes are done, drain (SAVE POTATO WATER), and set aside. 4. In the same pot, add olive oil, veggies, and 3 c. water.  Cook until soft, then add potatoes. 5. I used an immersion blender, but if you do not have one, a standard hand blender or food processor will work great. 6. Season to taste, and enjoy!

I topped mine with some chives from the garden, and a side of garlic sourdough toast.  It was creamy, filling, warm, and so satisfying!  Yum!

Think you'll try this soup?  Let me know if you do!

xo.  Jen