Leek soup

Makes 4 servings

2 stalks leek or 3 if using smaller stalks, sliced - use as much of the green as possible

3 cloves of garlic, minced

2 medium sized potatoes, peeled, cubed and steamed

1/2 red bell pepper for garnish

3 cups of chicken stock

3 tbsps olive oil

Salt to taste

Black pepper to taste

Heat oil in a pot big enough to hold 5 cups of liquid. Lightly brown garlic and add leeks. Let cook until leek is translucent. Add a bit of salt to help in wilting. Add the leek mix along with the potatoes and salt to the food processor. Puree until it is well blended. You might have to add a 1/2 cup of chicken stock to help blend. Add the mix back into the pot used earlier, add the rest of the chicken stalk and salt to taste. Simmer for 2 minutes. Garnish with chopped red pepper.

Variations - Add pancetta to hot oil before adding garlic to give it a nice smokey flavor. Or, fry chopped bacon in olive oil, remove and save fried bacon bits to garnish and use drippings to cook garlic and leeks in. I have successfully used anchovies to salt the soup - Add 5-6 fillets of chopped anchovies in the hot oil and let completely dissipate before adding garlic in the beginning. Remember NOT to add salt if using anchovies.