Winter “Penny” Soup Recipe!

We recently tried out this yummy and filling winter soup for our thermos while out on the snow!

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Called penny soup because the vegetable pieces look like coins, this soup is delicious with a few pieces of fresh bread and cheese, making a perfect lunch with the warm winter sun on your face!

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

1. Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 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.

4. Transfer one-third of the vegetables to a blender or food processor with the cooking liquid. Purèe then return to the pan, add cream and stir. Season with salt and pepper and serve hot!

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