the elixir in its pre-pureed state

It’s no secret I cook my feelings.  Then I feed those feelings to other people.  It’s my only form of expression that doesn’t fall under awkward-robot-person-with-uncontrolled-word-vomit.  This recipe comes from my grandmother, the ultimate feed-people-your-feelings cook.  This recipe is malleable to other veggies, but leek is my favorite, and the least involved. Generations of serving this to family and friends has shown that it is  the kind of soup the cures colds instantly, eases chemo induced nausea, revives senility, tempers arguments, seduces love interests, and says I love you, thank you, I’m sorry.  And it only takes 15 minutes.  The last month was rough one, with a lot of stress and anxiety channeled through phone calls with my mother.  So when she came to visit, I made a pot and served it while I was a awkward-robot-person-with-word-vomit.  She knew what I meant.

Cream of Leek Soup

Ingredients

• 3 large leeks, washed and chopped (white and pale green parts only)
• 1 large onion, chopped
• 2 Tbs butter
• black pepper
• 3 potatoes, cut in small chunks
• 6 cups water
• 2 cubes chicken boullon
• salt

In a large soup pot on high heat, saute leeks and onion until clear and fragrant.  Add potato, boullon and water.  Bring to a boil, cover and reduce to a simmer.  Simmer for 1 hour or until potatoes are soft.  Remove from heat, puree with an immersion blender or pulse through a food processor or standard blender until creamy and smooth. Salt and pepper to taste.