Friday, December 4, 2015

Looking for Comfort? Eat Soup!

No matter what the weather, I have always found soup to be a wonderful comfort food.  It lightens a dark mood; soothes an ache of the mind, body or soul; can be quite healthy, so no guilt; or decadent when wanting to feel pampered.

One of the best soups I know for relieving the cold and alone feeling of nasty winter weather is Potato Leek Soup, and the addition of cream makes it a little decadent too.  Definitely a win-win.

Potato Leek Soup


4 large leeks, or 5-6 small to medium; white part only, or 1-2 inches into soft, green section
2 Tbsp. butter
1 lb. potatoes (Yukon Gold or Russet), peeled and cubed
1 quart chicken or vegetable stock
1 cup cold water
½ tsp. ground black pepper
2 cups half n’ half
Optional: favorite fresh herb for garnish


Cut leeks into ½ inch pieces; place in colander to wash thoroughly with cold water to remove any dirt and girt.  In a large stock pot, melt butter over medium heat; sauté leeks until tender (approx. 10-15 minutes). 


Increase heat to medium-high; add potatoes, stock, water, black pepper.  Bring to a boil, reduce heat to low; cover and let simmer for 30 minutes, or until potatoes are tender.


If using an immersion blender, puree vegetables in stock pot until smooth.  Otherwise, transfer in batches into a standard blender; puree until smooth and return to stock pot once all is done.

Turn heat on again to low, stir half n’ half into the puree; let soup come up to a hot temperature, but do not increase heat to avoid boiling the soup.

Ladle into bowls, garnish with snips of favorite fresh herb if desired.

Makes 6 servings.

Mary Cokenour