Potato Leek Soup

Ingredients:
2 large Idaho potatoes, peeled and diced (3 cups)
2 leeks, thoroughly washed and thinly sliced (2 cups)
4 cups chicken broth
1 sweet red pepper, remove seeds and slice into ¼ inch strips
½ tsp salt
¼ tsp pepper
½ cup heavy cream
1 Tbsp extra virgin olive oil
Dash of grated nutmeg (optional)

Instructions:
In a large pot combine potatoes, leeks (do not use dark green portion unless you want this to taste like it came out of a can), chicken broth, salt and pepper. Bring to a boil, then reduce heat to gentle simmer for 15 minutes.

While potatoes and leeks are simmering, roast about ¾ of the sweet red pepper in olive oil for 2-3 minutes or until softened. Set aside.

After potatoes and leeks are cooked, drain and save liquid. Place all solid ingredients – including red peppers – into a food processor and puree until smooth. Add a small amount of the broth as needed to facilitate this step. Hint: consider reserving a few cooked pieces of leek from the puree process and reintroduce them in the next step to give the soup some texture.

Combine potatoes, leeks and red pepper mixture with broth and mix thoroughly. Stir in cream. Let this mixture heat, then add nutmeg. Do not cook more after the cream mixture has been heated. Serve immediately.

This soup is better if it is not too thick so don’t be afraid to add more broth if necessary to achieve desired consistency. Double the recipe for leftovers – it will be even better the next day! Serve with fresh bread like sour dough or a baguette. It's definitely best with cream but if you don't have it a little whole milk will work.