Creamy Mashed Potato & Leek Soup
This hearty soup was a success, but I ended up letting everything simmer for significantly longer than the recipe called for (a good two hours more). It yielded enough to have leftovers for lunch and plenty to freeze for later.
Start by cooking and mashing one pound of baby reds
chop one fennel bulb
chop three leeks (these are from my garden)
Add all ingredients to 6 cups broth (I used the chicken stock I made last week), bring to a boil and lower the temperature to simmer for a few hours if you can
Puree in food processor
Serve with fresh rosemary sourdough bread