Potato Leek Soup

I had some potatoes and a giant leek, thanks to Farm Fresh to You. And I also have How to Cook Everything, Mark Bittman's self-explanatory tome, which is an excellent basic kitchen reference. What I love about this book is that he provides simple, basic recipes and then lots of variants on the basics. He also provides great instructional pieces on everything from how to butterfly a piece of meat to how to boil an egg. Best of all, his emphasis is on making whatever your making to your liking.

I was not surprised to find a recipe for potato leek soup in How to Cook Everything. I was pleasantly surprised, however, to learn that the recipe doesn't call for cream or milk. He even gives the option to use a tablespoon of butter or olive oil. (I'll admit, I went for the butter. But next time I'll try the EVOO.) I went for the puree option, as that is how I imagined potato leek soup to be, even though I've never eaten it for fear of it containing cream.

I'm eating the result for lunch today. Not bad. I think I'll add a little more pepper and maybe a tinge more salt next time. The recipe calls for salt and pepper to taste.

Another soup recipe to add to my repertoire! Here's my adaptation of Mark Bittman's recipe.

Ingredients
3 potatoes, peeled and cubed
1 large leek, chopped (the recipe calls for two, but I figured the giant one I had was enough)
1 Tbsp butter or olive oil
1 celery heart, outer stalks sliced (I added this)
4 c broth

Preparation
Melt butter or warm oil in stockpot. Add potatoes, leek, salt, and pepper, cooking for about three minutes. Add broth and celery and cook on medium-high heat for about 20 minutes or until veggies are tender.

Remove the unchopped celery heart and puree remaining soup.