Today, Sunday November 8, was a great day for deep, cleansing breaths! It was 69 unseasonably warm degrees and sunny. I raked the yard and the sidewalk out front. The fresh scent of dirt and leaves was wonderful. After brunch, my friend Jill and I hung out at Gantry Plaza State Park and I noticed that the East River breeze was decidedly briny and refreshing. All that breathing made me aware, and hungry!
Back at home, I was inspired to make a hearty and comforting autumn soup. My veggie bowl was literally staring back at me--and I thought I better cook sumpin' because the taters were sprouting eyes. I had most of what I needed at hand, just made a quick trip to the store to pick up some leeks and heavy cream. I set about filling the house with lovely aromas.
What you'll need:
6-8 medium sized potatoes (I had 2 russets and about 10 small yukon golds--so I guessitmated)
1 medium onion
3 tablespoons of butter
4 cups chicken stock (or veggie stock)
1 cup heavy cream
Cut the root end and tough green leaves the off the leeks, til you are left with about 7"- 8"
Rinse leeks under running water to get any sand out
Dry the leeks (squeeze gently in a paper towel) and slice them very thinly
Peel and dice the onion
In a dutch oven, or other lidded pot...melt the butter and add the leeks and onion.
Cook down for about 10 minutes, til they are very soft and fragrant, but not brown.
Bring to a boil, then simmer with the lid off a bit to let steam escape...for about 20 minutes. Check the potatoes for doneness.
Use a potato masher (or an immersion/stick blender) and mash or blend the soup to the consistency you like. I like it a tad lumpy and rustic.