Potato Leek Soup

The first batch of soup of the season! It has really cooled down outside, and soup sounded perfect. This soup is SUPER easy, and it is deeply loved by my three year-old. He asked for seconds last night which rarely happens these days. He's too eager to talk or play (or eat ice cream).

This recipe was inspired by Cucina Nicolina's Potato Leek Soup with Bay Leaves. I've altered it just a bit. Serve with a baguette and a simple fall salad. Makes 6-8 servings.

INGREDIENTS:
2 leeks, sliced and rinsed in a colander
5-6 yellow potatoes, scrubbed then thinly sliced
small head of garlic, minced (5-6 medium cloves)
5-6 cups of water, depending on how thin you like your soup
2 vegetarian bouillon cubes
1 teaspoon dried oregano
1 tablespoon dried basil
salt and pepper to taste (set on table for adults to load on the pepper - super good)

Drizzle a tablespoon or two of olive oil into a soup pot. Add leeks. Saute until soft. Add potato slices. Cook for two minutes or so, stirring occasionally to coat with oil. Add a bit of water to prevent scorching, if needed. Add garlic and stir. Add remaining ingredients and stir. Put on the lid and bring to a gentle boil. Lower heat to a simmer. Cook about 10-15 minutes until potatoes are tender. With a hand blender, blend the soup just a bit. You can serve right away. Yesterday I mad this mid-afternoon while the dudes were still napping. I then added it to the crock-pot and set to low, so the flavor deepened. Then you can also forget about dinner until just before you eat!

Super easy to make with local ingredients right now!