T.S. Elliot said that April is the cruelest month, but around here that would be March. It seems to veer wildly between seeping cold and pervasive damp, and brilliant sunshine with the tease of tulips and daffodils beginning to push forth from the earth. Still, in a few weeks, the sun and the flowers will have their way, and soup season will draw to a close, giving way to salads, pesto, and fresh berries. Here's a recipe for potato leek soup that revels in the last dark dregs of winter, yet still celebrates the whispered promise of spring. Leeks have a fresh, slightly tangy taste, but the soup has a comfortingly creamy texture.
Potato Leek Soup
4-5 good sized potatoes, peeled and cubed
1 pound leeks, cleaned and chopped
1 onion, chopped
2 cloves garlic, minced
approximately 32 ounces chicken or veggie broth
1 tsp thyme
1 tsp crushed rosemary leaves
1 tsp salt
1 tsp pepper
a few tablespoons olive oil
In a large stockpot, gently saute the garlic, onions, and leeks until slightly softened. Add seasonings, potatoes, and broth, and simmer until potatoes are fork tender. Using an immersion blender, puree the soup and serve. This soup is wonderful with some nice bread and cheese, and if you eat meat, a few chicken apple sausages. If you have leftovers, don't be put off by its unappetizing appearance the next day - the flavor improves overnight. Just add some broth, heat, and enjoy. Makes approximately 8 servings.