One of the best things about fall is that this soup reappears after a long, lonely summer.

LocalFoods.com: This modern take on a classic French Potato Leek Soup makes great use of vegetables available locally (or at least nationally) in the dead of winter. The recipe is faster and lighter than traditional potato leek soup - you won't miss the fat or the extra time!

• 4 Tbsp. butter
• 2 onions, chopped
• 2 leeks, chopped
• 1 tsp. salt, plus more to taste
• 3 garlic cloves, chopped
• 2 Russet potatoes (about 2 lbs. total), peeled and chopped
• 4 cups chicken or vegetable broth
• 2 cups low-fat milk
• Freshly ground white or black pepper to taste
• Cayenne Pepper
• Minced Parsley (for color, optional)

1. Melt butter in a large pot over medium-low heat. Add onions, leeks, and salt. Cook, stirring occasionally, until mixture is a bit creamy looking, about 10 minutes (adjust heat so mixture cooks but doesn't start to brown).
2. Add garlic and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until potatoes are very tender to the bite, about 20 minutes.
3. Purée soup with a hand-held blender until very smooth. Or, whirl in batches in a blender or food processor (cover blender with a kitchen towel to avoid potential burns). For an ultra-smooth soup, strain through a fine-mesh sieve, if you like.
4. Add milk and gently heat, but do not boil. Season to taste with salt, pepper, and cayenne. Add parsley if desired. Serve hot.

• Make sure to fully clean the leeks before using to avoid a gritty soup.