Adapted from “The Enchanted Broccoli Forest”
3 medium potatoes
3 c. cleaned chopped leeks
1 stalk celery, chopped (could use celeriac)
1 large carrot, chopped
4 c. water
1 1/2 t. salt
1 c. milk (or non-dairy alternative)
Ground pepper
Fresh snippets of herbs (rosemary, thyme, parsley, etc – dried herbs also work)
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 in batches (or use an immersion blender). Return the puree to the pot. Stir in the milk or alternative. Add black pepper to taste and adjust salt if necessary. Add herbs.
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