Potato Leek Puree Soup

This is great for a dinner party of if you want to eat the same lunch for five days straight.  I kind of threw the ingredients together and they came out pretty tasty.

serves 4-6

• 5 medium potatoes
• 1/2 large onion sliced
• 6 gloves of garlic
• 4 roma tomatoes 
• 3 leeks sliced up to the hard green part
• 8 cups chicken stock (any stock is fine!)
• 1/4 of a large lemon
• cumin
• some saffron threads
• s + p
• 1-3 T butter

Chop potatoes and tomatoes into chunks, peel garlic, slice onions and leeks.  Heat up stock in a pot and add potatoes when it’s simmering.  

Heat about 2 T of butter in a large pot and add all of the veggies.  As it simmers, squeeze lemon and  Sprinkle a bit of cumin, salt and pepper over the veggies.  Add more butter as needed.  

When the veggies cook down a bit (about 5 minutes), transfer the stock and potatoes to the large pot and simmer.  Add some saffron threads.  Simmer for 30 minutes.

Turn off the heat.  Use your food processor to blend the soup and transfer it to a soup tureen and serve with whatever you please (bread! croutons! cheese! scallions!).