(Vegetarian) Potato Soup

I do not pretend to understand this thing where a 15-year old does a happy dance over Potato Soup, but it happened. Again. Every time I make it, Alexis rejoices. It's probably time for her to make it herself since she -enjoys- peeling potatoes. So, here kid, have the recipe.

Potato Soup (Vegetarian, even)

10 medium potatoes, peeled and diced
3/4 cup sliced carrots
2 celery stalks, chopped
4 tablespoons butter
3 leeks, chopped (just the white part)
2 tablespoons flour
2 cups heavy cream
salt to taste
black pepper to taste

1. Fill a large stock pot with water and toss in the diced potatoes, carrots, and celery. Boil at medium heat for about 15 minutes, or until it all begins to soften. Don't let the veggies get mushy, though. You want them edible, but not necessarily appropriate for the toothless crowd.

2. Drain the water from the pan, but keep it. You're going to add some of the potato water to the soup at the end.

3. In a nonstick skillet, melt the butter over medium heat. Toss in the leeks and sauté until the leeks begins to soften.

4. Add in the flour and stir with a fork until the butter and flour join together in beautiful harmony.

5. Gradually add the heavy cream, stirring constantly. If it seems like you're making a typical white sauce, it's because you are. So far.

6. Once the heavy cream is fully incorporated, pour it over your cooked potatoes and such. At this point, you should have some really delicious potatoes that aren't quite a soup.

7. Remember that potato water? Now is when you want to use it. Add a little at a time to the soup until it reaches a thickness/soupiness that you're happy with. I end up adding about two cups, but it's OK if you go with more or less. Do a whole bunch of stirring as you go so that you can be sure of how thick your soup is.

8. Add salt and black pepper to taste. I usually go with a teaspoon of each.

9. Turn the heat on and keep that stock pan over medium/low heat until you're totally happy with the softness of the potatoes and such. I end up cooking it for about five minutes.

10. Serve with shredded cheddar cheese and crackers. Because OF COURSE you need crackers. It's the law.