On the Table: Potato Leek Soup

Potato soup is one of my favorite winter meals.  This hearty soup is so good for cold days that I've made it twice this month.  Both times I served it with a generous hunk of bread and some wine.

While peeling potatoes isn't my favorite activity in the world, all the other prep work is easy and done in a flash.

Ingredients:
3 leeks
2 cloves of garlic
7-10 potatoes
basil - several leaves
3/4tsp rosemary
3/4tsp thyme
2 T olive oil
pepper - to taste
vegetable stock (or organic chicken broth)
water (optional)
half & half (optional)

Chop the leeks and garlic and peel the potatoes and cut them into your preferred size of chunk.  In a large pot, combine the leeks, garlic, and olive oil and saute, stirring frequently, until the leeks are fragrant and tender (about 5 minutes).  The second time I made the soup, I also added two chopped carrots.  Add the basil and other spices and cook for another minute or so.  Add the stock and water and the potatoes.  Bring to a boil.  Once the soup reaches a roaring boil, reduce heat to simmer and cook for about 30-40 minutes.  If you want a creamier soup, add cream or half & half and simmer for another 10 minutes.  Serve while still hot.

What's your favorite soup to make? What's your favorite soup to eat?