Fall Comfort.


Cooking off the cuff again. I almost made mashed potatoes with those last few potatoes I had on hand. Instead, I took another look into the fridge. I had a little sour cream, shredded cheese, bacon bits and leeks. And they were screaming “potato soup”. Recipe follows…

Potato Leek Soup

1/4 c. butter
1 small onion, chopped
1 leek, white portion chopped & chop up some of the green section for a little color & texture
2 stalks of celery
8 potatoes, diced
1 tsp. pepper (use 1/2 tsp. if you want less zip)
1 tsp. salt
2 cans (14 oz.) of chicken broth
2-1/2 c. half & half
1/3 c. sour cream
1/4 c butter & 2 T. flour for roux

Calphalon Stockpot $59.99

Melt 1/4 c. butter in stockpot. Saute onion, leek, & celery until tender. Add potatoes, tossing and cooking for 3 minutes. Add chicken broth, salt and pepper & cook on medium to medium-high for 30-35 minutes until potatoes reach desired tenderness. Stir in half & half and sour cream.In a skillet, melt 1/4 c. butter and whisk in 2 T. flour to make a roux (thickening sauce). Add roux to the stockpot and stir well.

Le Creuset Soup Bowl $17.95

Serve in soup bowls and top each serving with shredded cheddar cheese, bacon bits, and a dollop of sour cream.