Thursday, October 11, 2012

Potato Leek Soup

potato leek soup

It is a magical day today! 10.11.12! I'm not sure why these days feel so exciting to me - I suspect it is because we made 6.7.08 our wedding day, so the sequential dates feel important and fun and full of promise. We are also having the most beautiful fall weather imaginable; blue skies that could only be possible in October, spectacular sunrises, eye-popping color on the trees, and cool, crisp temperatures. It is an absolutely LOVELY time of year.  I hope you are enjoying it as well!

We haven't turned the heat on in our home yet this year, and I think my husband is suffering.  Here's a snippet of conversation from earlier this week:

Him: How are you doing, temperature-wise?
Me: Great! I'm very comfortable.
Him: Oh ok. That's good then.
Me: Why, are you cold?
Him: Well, it's 65 degrees in here.

Poor guy. When they say you've got a bun in the oven, you tend to focus on the "bun" part, and not so much on the "oven." Let me tell you, I am an oven. I try to make up for the lack of heat by roasting chickens and making soup! We'll be warm from the inside out.

potato leek soup 1

Potato Leek Soup
adapted from Twelve Months of Monastery Soups

4 tablespoons butter
3 large leeks, rinsed well and thinly sliced
4 potatoes, diced
1 carrot, peeled and sliced
1 rib celery, diced
1 teaspoon dried thyme
4 cups chicken or vegetable stock (or water)
1 cup milk
Salt and pepper to taste

Melt the butter in a large soup pot. Add the leeks and cook over medium heat for a few minutes, until slightly softened.  Add potatoes, carrots, and celery and saute about 5 more minutes. Season with thyme, and add the stock or water. Bring to a simmer and lower the heat to medium-low.  Continue simmering about 45 minutes, until potatoes and carrots are tender.  Puree about half the soup in a blender and return to the pot. Add the milk, stir, and heat through. Taste the soup and add salt and pepper to taste.


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