Potato Love is No Ordinary Love [Fierce Foodie]

I love potatoes in every form I have ever eaten them. I love potatoes so much it borders on becoming a codependent relationship.  I love potatoes so much that I actually enable potatoes to be less than their absolute best.  Which is to say that even though I truly appreciate good potatoes, I will and have eaten bad potatoes, such as starchy, old, cold, flavorless French fries. Do you see what I mean?  This is a problem, not just for me, but also for potatoes. Yes, okay, fine, sweet potatoes are good too, but they are a totally different form of tuber, and if you ask me, have about as much in common flavor-wise with a white potato as a rutabaga or a parsnip. Which is to say they are not the same at all. Somebody once served me mashed parsnips to eat years ago and I don’t even want to talk about it. How it is possible to overstate the importance of potato love, I don’t know. Potato love is a pure love. Butter and cream, these ingredients just gilt the lily that is the beauteous potato. To prove it, here is a recipe for potato soup that marries the sweetness of leeks and shallots to the creaminess of potatoes with very little added fat. Oh potatoes! How I love thee! Leek and Potato Soup From Lowfatcooking.com Ingredients: 2 tsp canola oil 2 medium shallots, minced 3 medium leeks, sliced (white and light green parts only) 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces 1 cup fat-free, reduced sodium chicken broth (or vegetable broth) 1 2/3 cups fat free milk Freshly ground black pepper Preparation: Heat oil in a large pot or Dutch oven. Add shallots, leeks and potatoes, and cook on a low to...