I wish I could say this was handed down from my great-grandmother but it is not so. :-) In a way it was handed down, my mother sent me the original cookbook the recipe is adapted from. It's a German pototo cookbook and it'll make your mouth water just seeing the pictures.
Since it is now officially fall, it obviously is a good time to post a recipe for a nice, comforting soup.
This serves about 4 people. You will need:
5 Idaho potatoes (very starchy potatoes that turn soft when you cook them), peeled and cubed
2 Leeks, rinsed thoroughly and cut into rings (use only white parts and some of the green)
1 Onion, chopped
1 1/2 Tbsp butter
1 1/2 cups chicken broth
1/2 cup milk
pepper, salt and nutmeg to taste (preferably freshly grated nutmeg and pepper)
Let butter melt in medium high heat stock pot. Add onions and leek and let cook until they are translucent. Add potatoes and let cook another 5 minutes. Add milk and stock and bring to a boil. Cover and let cook for about 15 minutes or until potatoes are fork tender. Use immersion blender to puree soup. If the soup is too thick for you, you can add more stock and milk until you reach the right consistency. Add spices to taste. Enjoy!