Potato Leek Soup

It's September here in northern New Mexico, where fall is not only in the air, but the ground, too! The earth remains cool even on a sunny day, thanks to nighttime temps in the 30s. (Give me a couple of months, though, and I'll pray for such balmy lows!)

Ubiquitous with the return to cooler weather, shorter days and holiday mayhem is a delightful bowl of Potato Leek soup. And I don't mean the vichyssoise of summer. My concoction is piping hot, and it's thick and hearty in a stick-to-your-ribs kind of way.

What you'll need:
5 cloves garlic, chopped
2 leeks, white and pale green parts, julienned
1/2 large yellow (sweet) onion, chopped
3-4 medium-sized russet potatoes, cubed (leave unpeeled for extra fiber)
4 c (or one box) chicken or vegetable broth (or 2 bouillon cubes with 4 c water)
3-5 T heavy cream
4 T unsalted butter
salt and pepper to taste

The details:
Combine butter, garlic and onions in a medium-sized, heavy stock pot, and saute until garlic begins to turn golden, about 10 minutes. Add cubed potatoes, leeks and broth. Bring to a boil, then reduce to simmer for 15-20 minutes, or until potatoes are tender.

Working in batches, puree the soup mixture in a blender. (Or, go out and buy yourself a hand/immersion blender! Mine is a Russell-Hobbs, and I absolutely L-O-V-E it!)

When pureed, bring soup to a simmer, and add salt and pepper to taste. Ladle into soup bowls and pour in a generous spoonful of heavy cream. Swirl it around a bit (for aesthetic purposes).

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