I was asked to post the recipe for the potato, leek and carrot soup that I made in April. I actually cobbled together two different recipes. One was this one:
And the other was a recipe that I cut out from the Ottawa Citizen, dated September 1995 (gulp, that is 15 years ago!). Here is what I think I did:
1 giant leek, chopped (Ottawa Organics)
3 potatoes, cubed (also Organics)
4 carrots, sliced (also Organics)
5 cups chicken stock
1 cup light cream (I mixed half whipping cream, half milk)
¼ cup dry white wine
Cook the leeks in butter until softened but not browned.
Add the broth, potatoes and carrots.
Simmer until potatoes and carrots are soft.
Blend with hand blender to desired chunkiness (mine was completely blended)
Add cream and wine and heat gently. Can serve with chives or other garnish.