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
Ingredients:
4 large leeks, or 5-6
small to medium; white part only, or 1-2 inches into soft, green section1 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
Preparation:
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
