Teeshirts

I am so glad the weather is getting colder. I know I'm the same girl who was looking forward to summer, but by the end of the winter I forget how much I love cold weather food. Warm and cozy stay inside food like soups!

This is one of the easiest soups ever. It takes about as much time as mashed potatoes but if you were to serve mashed potatoes for dinner everyone would look at you strangely. Instead serve this. It's creamy, it's filling, it's warm and comforting. It's perfect for curling up and enjoying a roaring fire - and by the way I can't even begin to tell you how excited I am to use our fireplace this winter!

Potato Leek Soup

• 1.5 medium leeks
• 1 Tbs. butter
• 1/2 lb. russet potatoes, peeled and cubed
• 1 carrot, peeled and sliced
• Salt and freshly ground pepper, to taste
• 1/8 cup heavy cream
  

1. Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick.
2. In a large pan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes.
   
3. Add the potatoes and carrot, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil.
   
4. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.
5. Working in batches, puree the cooked vegetables and their liquid in a food processor.
   
6. Return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the cream and heat to just under a boil.

Serves 2.
Each serving has:

Calories		297.5
Total Fat		11.7 g
Total Carbohydrate		45.0 g
Protein		5.4 g