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Gingerbread
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Potato and Leek Soup
1 pound (3 medium) russet potatoes, peeled and cubed
1 14-ounce can chicken broth
1 cup sliced celery
1 medium leek, sliced, or 1/2 cup chopped onion
2 tablespoons butter
12 ounces (2 small) sweet potatoes, peeled and cubed
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 1/2 cups Milk
In a medium saucepan combine the russet potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until potatoes are tender; do not drain. Cool slightly.
Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
In a large saucepan cook celery and leek in hot butter over medium heat for 3 to 4 minutes or until celery is crisp-tender. Add sweet potato, water, salt, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes or until sweet potato is tender. Stir in pureed potato mixture and milk. Cook and stir about 5 minutes more or until heated through. Makes 4 servings.
 Always Kiss The Cook
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