Philadelphia Pepper Pot

(potato and green pepper soup)

from Blue Moon Soup: a Family Cookbook, by Goss and Dyer. My daughter has loved this beautifully illustrated children's cookbook for years. I've loved the soups she's made from it!

Boil

• 3 medium potatoes, peeled and chopped

in

• 5 cups of water

until tender, about 15 minutes. Drain, but SAVE the BROTH, and set potatoes aside.

Heat in a soup pot, on medium heat

• 2 Tablespoons butter

(Or, if you are making bacon bits for the optional garnish, cook bacon in the soup pot, then discard most of the grease, leaving enough to sauté the vegetables)

Add

• 1 small leek, chopped (1 to 1½ cups)
• 1 green pepper, chopped
• 1 Tablespoon chopped parsley
• ½ teaspoon salt
• ½ teaspoon pepper

and sauté for 5 minutes, stirring with a wooden spoon.

Add half the potatoes and half the broth and stir. Bring to a boil, then reduce heat and simmer for 15 minutes.

In a blender or a bowl, blend or mash 1 cup of the soup until thick and smooth. Add another ½ cup of broth if soup too thick.

Return the blended soup to the pot. Add the rest of the potatoes and broth, and stir.