Lenten Recipe: Potato-Leek Soup

Potato-Leek Soup
4 c Peeled & sliced potatoes
4 c Water or vegetable broth
2 Leeks, white parts only, washed & sliced
1 small onion chopped fine
1 clove garlic minced
Freshly ground pepper to taste
1/2 c Finely Chopped scallions

Place the potatoes, water, onion, and leeks in a medium-sized soup pot. Bring to a boil, reduce the heat, cover and cook until the potatoes are tender, about 30 minutes. Transfer half of the soup to a blender or processor and blend until smooth. Add the garlic, scallions, and pepper to remaining vegetables in soup pot. Return pureed potato soup to the pot and stir. Cook over very low heat for 10 minutes.

Optional: If using as a main dish, small white beans (canned or previously cooked) can be added to give a little kick of protein.