1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4-6 tablespoons whipping cream or 2-3 tablespoons softened butter
2-3 tablespoons minced parsley or chives
1. Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender. (or just load them all into the crockpot and you are ready to go!)
2. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
4. Good hot, cold or room temperature.
The following may be simmered with the potatoes and leeks at the start:.
Sliced or diced carrots or turnips.
Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
Half-cooked dried beans, peas, or lentils, including their cooking liquid.
The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
Shredded lettuce, spinach, sorrel, or cabbage.
Diced, cooked leftovers of any of the preceding vegetables.
Tomatoes, peeled, seeded, juiced and diced.
I added a few cubes of veggie stock cubes. WIll use immersion blender in the crock once the potatoes get mushy. It smells so good already!!