Episode #207
page 102 in the book

1 in large soup pot, sautÈ potatoes in butter for 5 to 6 minutes, until potatoes begin to soften.  Add remaining vegetables, sherry, and spices (except cayenne) and cook for another 10 minutes.  Add vegetable stock and cook for another 5 to 10 minutes, or until vegetables are cooked through but not mushy.
2 add half-and-half and continue to cook for about 2 minutes, until the soup reaches the desired consistency.  Add cayenne to taste.  Serve hot.

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- 2 large potatoes, cubed
- 1/4 cup butter
- 2 1/2 cups finely chopped celery
- 2 cups finely sliced leeks
- 1 cup diced onions
- 1/4 cup cooking sherry
- 1 teaspoon fine herbs or herbes de Provence
- 1 to 1 1/2 teaspoons seasoned salt
- 3 cups vegetable stock
- 1 1/3 cups half-and-half (or whole milk mixed with skimmed condensed milk for lower-fat version)
- Cayenne