Potato-Leek Soup

Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.

3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)

Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.

Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.

Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.

From The Enchanted Broccoli Forest by Mollie Katzen