I’ve got a deadline this week, so blogging will probably be light, and since the temperature hasn’t gone above thirty since Friday, I thought perhaps a recpie for potato soup might be in order. There’s just about nothing cheaper, it’s dead simple, and infinitely variable. The basic recipe is, of course, Julia Child’s: 1 lb. russet potatoes, peeled (you want a mealy potato, not a waxy one) 1 lb. leeks or onions (onions are much cheaper, and my leeks are currently frozen in the garden) 1 tbsp. butter or olive oil salt to taste water Really. That’s it. Peel and…