You've asked for it, so here it is!

It appears that many of you (like me!) are always on the look out for a good soup recipe. After mentioning this one in my bio, many folks have contacted me asking for it, so here it is, available to all. Enjoy!

Leek and Potato Soup (Vegan)

(Wherever possible, use organic ingredients. You can also serve this chilled in the summer. Serves 6.)

1 Tbs. olive oil
2 Leeks, white and pale green parts sliced in rings (about 2 cups)
2 Medium onions*
1 Carrot
4 Garlic cloves
7 Cups vegetable broth
1.5 lb russet potatoes, leave the peels on, and cut into 1/2-inch pieces (about 3 cups)

1. Trim Leeks by removing the bottom quarter inch, and the higher leaves after the "trunk" splits.
2. Heat oil in large saucepan over medium-high heat.  Add garlic, leeks, onions, and carrot, and cook 7-10 minutes, or until softened. Keep them moving!
3. Once softened, throw in some italian seasonig mix, about a level teaspoon, and stir in. Cook another two minutes while stirring.
4. Add broth and potatoes, and bring to a boil. Reduce heat to medium low. 
5. (Secret ingredients for those who read this far!) Throw in a dash of balsamic vinegar, half a teaspoon of marmite, and a bay leaf.
6. Simmer 25 minutes, or until potatoes are very tender.
7. Puree soup in batches in food processor.  Return to pot. Season with salt and fresh ground pepper.
8. Ladle soup into bowls, garnish with fennel fronds if you wish, and serve with warm crusty bread.

*If you want to give this a slight aniseed flavoring for a change, you can substitute 2 medium fennel bulbs, sliced—and use the fronds for garnish.