March 18th: Irish-style Potato Leek

The Potato Leek today is enhanced with the sweet nuttiness of parsnips, which are a cousin to the carrot, and used a lot in Irish and British cooking. A healthy soup, the potatoes, parsnips and sauteed leeks are pureed with organic chicken broth, and finished with a touch of low-fat milk.

Next week: Beef Vegetable Stew

November 27th: Potato Leek

About the soup:

The soup is made with leeks and a little onion, sauteed in a bit of olive oil. Then the mixture is simmered with potatoes and organic chicken broth, and pureed. This week's Potato Leek soup is slightly different than previous batches. I used to do it with a little milk, but I did not today, and I think it's actually much better.

This is also the first pureed soup using my new blender (!) and I think you will all be as pleased with the silky consistency as I am.

Potato soups do have a tendency to thicken upon standing, so if yours seems a little thick, thin it with some chicken broth or water. If you have any serving suggestions, please post them below.

Next week will be Yellow Split Pea with Turkey.