Again a chill in the air. I want to curl up with a mug of soup and a good book and look out the window. The great thing about potato leek soup is that you can serve hot one day and blend it and serve it cold the next. I love soups that you can modify to make totally different the next day. My mother had a recipe for a potato soup that was blended and had blue cheese in it. I may need to to post that one too. Until then enjoy this classic.
potato leek soup by ann west
4-5 leeks washed and sliced thin (white and tender parts only)
1 tbls olive oil and 2 tbls butter
1 lb white or yellow potatoes (skin on chopped)
1 shallot finely diced
2-3 cups chicken or vegetable broth
2 cups milk
1/2 cup dry white wine
thyme and bay leaf
salt and pepper to taste
Saute leeks and shallot in butter and oil. Add diced potatoes and cover with broth and simmer for 10 min or so. Add the milk and spices and simmer again for 15 - 20 minutes until potatoes are soft. Adjust seasoning. I like to serve this with a crisp salad and a wedge of blue cheese and crusty bread. enjoy!
photo is of a fun mushroom that grew in my yard during all the rain