A month ago, Pam made a leek and potato soup that we both enjoyed, though I enjoyed it more than she did. Even the cookbook author had deemed it "meager," and Pam agreed. We both decided that we would try it again "some time" and we had some ideas to, well, soup it up a bit.
To the sauteing leeks and potatoes at the early stage of the recipe, I added about half of a small, very hot pepper, finely minced (from Colchester Neighborhood Farm, as were the potatoes and leeks). For the liquid, I used three cups of commercial vegetable stock and four cups of local, organic, low-fat milk from Crescent Ridge.
These small changes made for a truly delicious and satisfying meal on this cool evening. The mildly piquant soup was perfectly paired with "liquid bread" in the form of home-brewed IPA.