Potato, Carrot, Leek Soup

This weekend's weather has been fabulously cooler!  I couldn't stop thinking about several of my favorite recipes.  Giving into the urge, I made a couple things today including this loved recipe:

Potato, Carrot, Leek Soup

2 leeks - sliced (discard the green part)

1 tbs olive oil

2 cloves garlic - crushed

3 c. chicken broth

1 bay leaf

1/4 tsp ground cumin

1 1/2 c. diced potatoes 

1/2 c. coarsely grated carrot

salt and pepper to taste

3 to 4 tbs cream (or milk if you are being healthy)

Cook oil, leek, and garlic over low heat 2-3 minutes, until soft but barely colored.  Add broth, bay leaf, cumin, and season to taste.  Bring to a boil, stirring constantly.  Add potato and cover.  Simmer over low for 10-15 minutes.  (Don't overcook the potatoes or they will be mushy.)  Add carrot and simmer 2-3 minutes.  Stir in the cream.  Remove bay leaves.  Blend it up if you want.  Enjoy! 

If you have never cooked with leeks, fear not!  This recipe was the first that I've used leeks.  They are easy to use and super tasty!

I used my new emersion blender today for two reasons.  1. It is fun to use new toys!   2. I was talking on the phone while the potatoes were cooking and totally overcooked them.   But, I learned a valuable lesson: remove bay leaves before sticking the blender in.  Hopefully eating bay leaves isn't bad...