Wow — we are already halfway through the month of November. All the things that come with this time of year are fast approaching — holidays and cold weather (which both happen to be two of my favorites).
Sometimes I ask myself where does the time go? I didn’t realize until mid-week that Thanksgiving, my absolutely favorite holiday, was only a week away. I can’t believe it is just days away now.
Juggling work, home life, being a mom, a wife and now preparing for holidays adding to the list can sometimes make my head spin. I’ll be quite honest with you, I’m writing this blog in my car. Maybe instead of wondering where does the time go, I should be asking where to find more of it.
I don’t have a fancy Thanksgiving blog for you with a glorious dish for your Thanksgiving table this year. When I thought of a blog this week I was thinking about something to warm my soul. This cold weather and the feeling of winter on my heels made me think of cooking something to give me warmth and the feeling of heartiness.
I’ve said in the past I’m not one for indulging in a giant bowl of soup but this recipe just does the job for me. Simple and tasty, it’s perfect for filling up an empty stomach or easing the feeling of an oncoming cold — yes it’s cold season in case you need to be reminded.
This soup makes a good starter for your family and friends as they gather around the table this year, bringing them warmth and joy.
Always remember, family — big or small — and the friends and love you have with you this holiday season is a lot to be thankful for. So if all you’ve got is this bowl of soup, I hope you find it warms your soul and brings you a little bit of joy this holiday season.
If you’re looking for tips on how to prep your leeks watch this episode featuring Jacques Pepin preparing for a dinner party and you will see how he prepares and washes his leeks. You may also find some tasty dishes to use for future holiday parties!
Creamy Potato Leek Soup
Serves 6 to 8
2 large leeks, white and tender green parts, cut into 1/2 inch pieces and washed thoroughly
3 lbs potatoes, peeled and rough chopped
1 bay leaf
2 garlic cloves
2 tablespoons unsalted butter
32-48 ounces chicken or vegetable stock
1 cup of heavy cream
ground black pepper
Worcestershire sauce to taste
hot sauce to taste
- In a large soup pot melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the leeks. Cook until soft and translucent, about 5 to 8 minutes. Add the peeled pieces of potato and the bay leaf. Pour in 32 ounces of stock. Bring to a boil. Reduce to a simmer, continue cooking until the potatoes are tender and begin to fall apart, 15 to 20 minutes, depending on the size of your potatoes.
- Remove from the heat and using a spoon remove the bay leaf and discard. Using a burr mixer or blender purée the soup until smooth. Put the puréed soup back into the soup pot. If necessary, add the remaining stock to the soup until desired consistency is achieved. Stir in the heavy cream. Season with salt and black pepper. Add a few dashes of hot sauce and Worcestershire sauce to taste. Serve immediately, keep warm on low or cool completely before refrigerating.