Cream of Leek Soup

You are sure to find something to love in the book Cooking from an Italian Garden, whether you’re a vegetarian or not. The following is adapted from authors Paola Scaravelli and Jon Cohen and it’s perfect for lunch or a light supper. I’ve omitted the chive, parsley and crouton garnish, as the soup is wonderful just as it is.

Cream of Leek Soup

3 cups potatoes, peeled (Yukon Gold is the best)
4 cups leeks, sliced
1 cup onions, sliced (Vidalia or Walla Walla sweet)
3 cups vegetable or chicken broth
1 cup half-and-half
Salt and pepper to taste

Soak the leeks in cold water to remove any remaining dirt.

Bring the potatoes, leeks, onions and broth to a boil; simmer covered for 20 minutes until vegetables are tender. Puree the ingredients with an immersion blender (or food processor). Add the cream, heating the soup throughly before serving.