Winter Vegetable Soup

Some people call this “Penny Soup,” because the vegetable pieces resemble coins

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

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Ingredients

4 small red-skinned new potatoes		1 tbsp butter
4 large carrots		1 tbsp olive oil
1 medium sweet potato		2 1/2 cups vegetable stock
1 leek, white and pale green parts only		salt and freshly ground black pepper

Prep: 15 min Total:

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1
Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about ⅛ in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.
2
Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.
3
Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
4
Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Puree then return to the pan. Season with salt and pepper and serve hot.

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