On Sun, 31 May 2015 15:33:55 -0400, jmcquown >
wrote:

>I bought the leeks and white potatoes last weekend at the nearby farm
>stand. Today I made the soup I love so much.
>
>The chopped potatoes and leeks:
>
>http://i58.tinypic.com/103v6l0.jpg
>
>Note, these are not russet potatoes, they're called "white potatoes".
>They're bigger than fingerling or new potatoes. I didn't bother to peel
>them because they're very thin-skinned. I washed and cut them into
>pieces and sliced the leeks.
>
>The leeks were better than anything I'd seen in local grocery stores in
>recent years and much less expensive. More tender white parts. Grocery
>store leeks have been mostly tough green stalks. These were quite nice!
>
>This is a very easy fairly quick soup. The potatoes and leeks are
>simmered in simple chicken broth or stock until fork tender, simply
>seasoned with salt & pepper.
>
>http://i60.tinypic.com/2e22cki.jpg
>
>Before I had a stick blender I'd spoon the cooked vegetables into a
>regular blender to puree the potatoes and leeks in the broth. Either
>or. Return to the pot on the stove. At this point stir in 1 pint of
>heavy cream. Heat through. I add a couple of shakes of ground nutmeg
>and dried parsley. You may season this any way you wish. As with any
>sort of potato based soup, it's sort of an open palate.
>
>http://i59.tinypic.com/2nq73a0.jpg
>
>I used to serve this in small toasted sourdough bread bowls/boules. I
>can't find the really small ones at Publix where I live now. But it
>really is good with toasted sourdough bread. Too bad I don't have any.

Nice. I really like potato and leek soup, in fact I will see if I can
find some leeks next shopping day, it's been a long time since I made
any.

Dinner tonight: I have a friend coming over today who is going borrow
my kitchen (long story) to cook a lamb backstrap and boned out
shoulder I donated for 8 people tonight, then back to their place for
dinner itself.