"There Ain't a Body, Be it Mouse or Man, That Ain't Made Better By a Little Soup."

It is a deep grey autumn day here in the Pacific Northwest. There is a stillness and resignation in the nearly bare branches of the trees outside my kitchen window -- as if they've thrown off their beauty to commiserate with the dying year. Every once in a while, a dull brown bird flits quickly by, trying to beat the chill that chases it back to its nest. It is a day for soup.

Kate DiCamillo understands about soup. She wrote an entire book, The Tale of Despereaux, as a paean to the wondrous concoction of broth and bits. OK, Despereaux is not only about soup, but also about light and darkness, heroism and villainy, and the power of story to kindle hope and keep it alive. But, the necessity and comfort of soup is there, too. As Cook tells us, "There ain't a body, be it mouse or man, that ain't made better by a little soup." You and I know that is true.

So, I am having a bowl for lunch. And, it is so good, that I want to share the recipe with whosoever may come along.

Potato-Leek-Cheese Soup (serves 2-4)

5 T. Butter

4 Leeks

4 Stalks of Celery

2 Large Potatoes

6 cups Water

8 oz. Cream Cheese

8 oz. Plain Yogurt

Garlic Salt and Black Pepper to taste

Chop up leeks and celery. Peel and cube potatoes. Saute all three in butter in a large pot for approximately 5 minutes. Add water and bring to a boil. Reduce heat to simmer for 30 minutes.

Use fork to mash potatoes. Add in cream cheese and yogurt and stir until smooth and melted. Add garlic salt and pepper to taste.

Serve with artisan bread -- preferably Pain Rustique. Enjoy!