Today, I made Potato Leek soup. Two leeks, a large onion, chopped and sautéed in a splash of olive oil and a pat of butter until the aroma filled the room.

I added to the onions and leeks: one chopped carrot, a stalk of celery (also chopped), five diced potatoes and seven cups of vegetable broth and a teaspoon of salt, then brought the mixture to a boil and then let it simmer for 45 minutes. I think the simmering (patience) was the most important step. Just before serving, I added a teaspoon of ground black pepper and some fresh basil.

I served it with some crusty French bread and some Martinelli’s sparkling cider.

This is my contribution to Peace today: homemade potato leek soup. Delicious.