Leek and Potato Soup

I started cooking when I was 11. Even then I was attracted to the "weird" stuff in the vegetable department. At that time, Leeks were weird. It was around that time that I made my first Vichyssoise and it was a staple in my repertoire until I started to developed Carbophobia like everybody else. Now that I am no longer afraid of carbs (thank you, Dr. McDougall) and now that potatoes are once again an option (Thank you, Chris Voigt), I decided to revive the recipe. I had a Potato Leek soup at the excellent Cafe Gratitude the other day.) My version came out kind of blah. So I added Mochi Curry powder to season and it went from no cha-chas to three cha-chas in a couple of shakes of the seasoning bottle. Benefits of leeks.

Ingredients:

3 large potatoes, chopped, (I used Yukon Gold)

3 leaks, cleaned, sliced (like a celery stalk), I did not use the dark green parts

3 to 4 cloves of Garlic (For fun, I used the Garlic with the green stalk, beautiful)

1 carton (about three cups) of vegetable broth

1 cup of soy or nut milk (optional)

Seasonings: Dill, Mochi curry, Salt and Pepper

Directions:

1. Boil the diced potatoes for about 15 minutes until soft (you can do this in the broth if you want)

2. Mash the potatoes with a Masher

3. Saute the garlic and leaks in about 1/2 to 2/3 cups of broth until soft (about 5 to 7 minutes)

4. Turn down the heat to medium and add the potato mixture

5. Add the rest of the broth and then use an immersion blender (worth buying) to smooth

6. Add seasonings to taste, and put on low for 10 to 15 minutes

7. Optional - you can add about 1 cup of soy or nut milk for creaminess