Potato - Leek Soup

Potato-Leek Soup

4 fist-sized potatoes, cut into chunks (I wash but don't peel them)

3 cups cleaned, chopped leeks (just the white parts)

1 stalk celery, chopped

2 large carrots, chopped

4 tbps. butter

3/4 tsp. salt (or to taste)

3 cups vegetable stock or water

2 cups milk

optional herbs: thyme, marjoram, basil

Put potatoes in soup pot with leeks, celery, carrot, butter and salt. Cook over medium heat, stirring frequently, until butter is melted and veggies are coated (about 5 min).

Add stock or water, bring to a boil, then cover and reduce heat to a simmer. Cook until potatoes and carrots are soft (20-30 min). Add water if it gets too low.

Add milk, then puree until velvety smooth.

Add optional herbs (or not!) and fresh black pepper.

Reheat until just hot--try not to boil it after the milk has been added.