Potato, Leek & Broccoli Soup

Ingredients:

2 or 3 leeks cut lengthwise, rinsed, and thinly sliced

2 cups peeled and diced potatoes

2 broccoli stems, thinly sliced

4 chicken bouillon cubes

1 vegetable bouillon cube

1/2 to 1 cup carrots, peeled and diced

3 stalks celery, diced

1 cup broccoli florets

4 cups of water

2 tbsp. butter

Cayenne & black pepper to taste

(4 cups chicken stock and 1 tsp salt will replace chicken bouillon cubes and water)

Melt 2-tbsp. butter in a large pot on medium heat.  Add leeks, stir and cook for 5 minutes. Add potatoes, broccoli stems, 4 cups water, chicken and vegetable cubes, cover, and bring to a boil.  Reduce heat to low and simmer until potatoes are cooked.

Meanwhile place carrots and celery in a small pot with just enough water to cover and bring to a boil.  Reduce heat, cover and simmer until carrots are fork tender.  Add broccoli florets and turn off heat.  Let sit 5 minutes.

When potatoes are cooked, strain mixture and reserve liquid.  Place potato mixture in blender or food processor and puree.  Heat the remaining butter in large pot on medium heat and stir in flour.  Allow to cook for a minute, then stir in potato water.  Stir in potato puree, carrot mixture, and salt.  Add cayenne and black pepper to taste.

Serve with fresh bread and a glass of red wine.

(Variation: Sprinkle some blue cheese over soup just before serving.)

Makes 8 bowls