I woke to a chilly morning with moisture in the air. Very, very sweet for this daughter of the northwest. The sun had yet to rise and I took the boys out for a walk in the dark. On our return I was greeted with the bright jewels of my bedroom light and the porch light still on; the winter’s wood a still life:
The sun had just risen…
… and the day dawned impossibly blue:
Added to all that wonder, Kim, inspired by yesterday’s butternut squash soup (see previous post Unearthly Good Butternut Squash Soup) decided to make another wonderful fall soup, his fabulous Leek and Potato which, of course, filled the house with wondrous smells. This soup would also make a nice addition to your holiday weekend menus. I can tell you it is both delicious and sustaining. I had a bowl late morning and it carried me through until dinner without another thought of food, truly.
And here’s the recipe for all of you:
Leek and Potato Soup
3 tablespoons crisply cooked chopped bacon
1 medium leek quartered lengthwise, washed & sliced into 1/2inch pieces, outer tough tops removed
3 medium/small potatoes (Yukon Gold or equivalent) halved & sliced into 1/2 inch” cubes
4 cups chicken stock
2/3 cup half & half or light cream
Fresh chopped chives as garnish
Fresh ground pepper & salt to taste
Slowly saute bacon in large sauce pan with 1 tablespoon of olive oil. When browned add sliced leek and gently saute over low heat till soft.
Add potatoes, bay leaves and stock and bring to a simmer.
Season with pepper, cover and cook for about 20 minutes till potatoes break apart easily.
When slightly cooled puree in blender and whisk in cream.
Taste and if needed carefully add salt to taste.
Finish each portion with chives.
And love to you all,
Jeane (and Tobey)