Friday, September 11, 2009

Potato, Leek, and Carrot Soup

An extremely easy, delicious late summer meal. This is my favorite soup recipe and perfect for this time of year as all three ingredients are ready to harvest or available at your farmers' market.

4-5 potatoes, cubed
2 large carrots, diced
3 large leeks, sliced
3 T butter or olive oil (I actually use 1 1/2 T of each)

Heat the butter or oil in a large pot over medium heat. Add the leeks and cook 2-3 minutes. Add the carrots and potatoes and cook for 5 minutes. Add enough water just to cover the vegetables. Increase heat until water begins to boil, then decrease and simmer for about 20 minutes or until potatoes and carrots are tender.

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