The colder weather is settling in and it's time for closing the windows at night, putting out some extra blankets, switching wardrobes and .
The perk for some of us is the promise of a magical potion in a bowl. Warm and hearty, it has a sort of magic power. Soup is the the ultimate comfort food.
For cooks like our friend Michael, he gets to reap the benefits of his labors in the garden all summer. Leeks are full of flavor, texture and they were a hearty crop for him this year.
3 Large Leeks ( 3 cups, chopped)
3 T butter
4 cups chicken or vegetable broth
2 lbs. Yukon Gold potatoes, peeled and dices ½ in pieces
1 tsp sea salt
1 tsp ground black pepper
½ tsp dried thyme
1 bay leaf
¼ cup – chopped fresh parsley
Dash of Tabasco or other hot sauce -optional
Shredded cheese, crumbled bacon, sour cream
- Clean and cut leek ( wash well, cut off dark green parts, and cut leeks lengthwise, soak in water and wash again)
- Cook leeks in butter , cover a cook for 10 minutes til soft
- Add broth, potatoes, bay leaf, thyme, salt and pepper to 3-4 qt. pot, SIMMER for 25 minutes until potatoes are cooked thoroughly
- Remove bay leaf. Mash potatoes, use immersion blender or standing blender to puree
- Add parsley, heat soup in pot. Season with salt and pepper, dash of hot sauce
- Serve in bowls with salad and crusty bread
- Top with shredded cheese, tsp of crumbled bacon and/or dollop of sour cream
Thank you Michael Cox from Lebenon, NJ for your recipe.
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