POTATO SOUP FOR A NOVEMBER SUNDAY

Soup weather is here as is the season for potatoes. Potato soup - where I could see the ingredients - was what I craved today.

The ingredients are simple. One onion, two celery sticks, two carrots, butter, one russet potato, fresh thyme, two bay leaves, salt, water, heavy cream. Vegetables are diced into bite-sized pieces.

The soup came together in less than an hour. Sauté the onions, celery, and carrots in one tablespoon butter for 10 minutes. Add potatoes, thyme, bay leaves, salt, and 3/4 liter water. Cook until potatoes are tender. Using an immersion blender, puree the soup so that half of vegetables are left as pieces. Add cream - about 120 ml. Top with Urfa crushed red peppers, if desired.