"Katrina" didn't dump much of anything on west TN but the temps dropped so
I'm making potato-leek soup today (not that I need cool weather to make
soup!). The basic recipe follows:
2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop the green parts
(but not the full-blown tough leaves)
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)
In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really). Bring to a boil. Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender. Strain the soup into a
large mixing bowl or another pan. Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this now that I have
one). Return blended mixture to pan with remaining liquid. Stir in cream
and nutmeg and heat through. Garnish with parsley.
You may vary this soup in any number of ways. I like to cook a couple of
slices of bacon if I have some and crumble it and add it to the soup.
Sometimes I sprinkle shredded cheese over the soup in the bowl as a
garnish - whatever is a nice melting cheese in my fridge.
Jill
--
The person who rows the boat seldom has time to rock it