Hearty Winter Potato Leek Pottage

This is a winter favorite based on the potato leek soup in Twelve Moths of Monastery Soups by Brother victor-Antoine d'Avila-Latourrette. It is extremely simple to make. There area many versions of this. The one below makes about 8 good servings.

INGREDIENTS

>butter, 1 stick
>sliced leeks, about 6 cups. About 1/4 in. slices.
This was two very large leeks and one smaller one. Be sure to wash them carefully between the layers as there's often dirt in there.
The following are peeled and chopped into small wedges--about 1-2 in--about 12 cups.
>potaotes, about 12 cups. This was around 20 smallish potatoes.
>turnips, 2 medium
>rutabega, 1 large

DIRECTIONS

1. In a large heavy pot, melt the butter, add the chopped leeks and saute until very soft. Turn down and continue to saute on low while you prep potatoes and other roots. (10 min. or so)
2. Add the chopped roots.
3. Cover with water. Bring to a boil. Turn to simmer, and simmer until potatoes are soft.
4. With a masher, mash the potatoes. Add a bit of water.
5. Add salt and pepper to taste. Continue to simmer, then mash some more until even consistency--but not smooth. Chunky is the idea here.

Serve topped with grated cheddar or other mild cheese. I think Tobasco is a nice addition as well.

Another great version when leeks aren't available is to substitue about 4-5 cups of chopped onions for the leeks and to saute them in about 1/2 lb. of chopped, cooked bacon. Cook the bacon first, then cook the onions with it (Yes, in the fat--it's awesome, and if you use good local bacon, it's not too fatty.)