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!
- 3 medium potatoes, peeled and chopped
- 5 cups of water
Heat in a soup pot, on medium heat
- 2 Tablespoons butter
- 1 small leek, chopped (1 to 1½ cups)
- 1 green pepper, chopped
- 1 Tablespoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon pepper
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.