Mashed Potato - Leek Vegetable Soup

5 sm.-med. red potatoes - small cubes 

1 sm. yellow onion - finely chopped

5" green leek top - sliced-chopped

a little salt, red and black pepper

1T butter

8 cloves of garlic

yellow-green celery tops

5 oz. fresh spinach or a spinach blend

Combine the first group in a large pot, sautés and sizzle until the scents are released, maybe 5 minutes.  Add 3c water, cover and simmer 10 minutes.  Mash, then add the next 3 ingredients, simmer another 5 minute, then set aside.

In another pot, combine the chopped vegetables below, and saute' for 5-15 minutes until slightly translucent and your kitchen smells great.

1T butter

2 carrots

2 stalks celery

⅓ lg. orange pepper

5" white leek bottom

1 med. Anaheim pepper

1-2T Sicilian blend seasoning

1-2T mushroom Better Than Bouillon

Toward the end of the saute' time, begin adding another 3c of water as needed. After another 10 minutes simmering time, taste the soup and add whatever is needed. This is when I stirred in the mushroom soup base. Add the vegetables to the mashed potato and greens and again stir and check the flavors. This is a good and quick soup. Low in fat because the texture comes from the mashed potatoes rather than dairy of any type.

Be Creative! Cooking Is Art - Food Is Your Medium.  Happy Cooking! . .Lin