Creamy Potato & Leek Soup

I've been busy over the last couple of months. Holidays ran into work on an English summer camp that my husband and I are hosting (more on that later). But, I've continued to work on my produce co-op and we had an ingredient this week that is a little unusual: leeks. These are great little veggies, related to onions and garlic so they have many of the same nutrients. They are good sources of manganese, vitamin B6, vitamin C, folate, and iron. They can be used in place of green onions in many recipes. In fact, the Chinese family that I have living with me always uses them where we would usually use green onions (i.e. potstickers/dumplings, fried rice, egg drop soup, etc.).
(They are easy to use, but there are just a couple of things you need to know if you aren't used to preparing them.  First, you need to trim off the tough ends of the dark green leaves and also the roots. Then, be sure to wash carefully the leeks. Dirt loves to hide between their layers! Then they are recipe ready.)
We've been having some freezing cold temperatures, rare ice storms, thick fog, and snow that is high enough to hide my mailbox and garbage cans. So I'm craving soup. Here is a fantastic (vegetarian) soup that uses leeks that I love (and that my body loves when I eat it)! I'll post pictures after I get my produce basket and make it tomorrow!
*Update* After I posted this, my cousin Michelle who grew up next to my Grandma, let me know that Grandma Ardis used to have leeks in her garden. So I guess I AM my Grandmother's Granddaughter:)

Creamy Potato & Leek Soup

Serves 4

2 T butter or oil

1 small onion, peeled and chopped

3 or 4 leeks, white part and 1 inch of the green, halved lengthwise, carefully washed, and sliced crosswise

4 or 5 celery stalks, trimmed and roughly chopped

1 clove garlic

3 cups stock

2 medium potatoes, peeled and diced –or- 1 turnip, trimmed, peeled and diced
2 carrots, diced

salt

tarragon or curry powder

1. In a soup pot, sauté onions, leeks, and celery in oil or butter, stirring, until they begin to soften, about 5 minutes. Add the garlic and continue sautéing until the vegetables are soft, about 10 minutes. Add the stock, potatoes (or turnips), carrots, and 1 teaspoon salt. Cover and cook until the potatoes are soft when pierced with a fork, about 20 minutes.
2. Remove from the heat and allow to cool slightly, add either tarragon or curry (depending on which flavor you prefer), and then blend in a food processor, or blender, or use a handheld blender to get to your desired consistency.
3. Reheat, if needed, and serve.