On Sun, 31 May 2015 15:48:59 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>>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.
>
>I made that before but mine had only the broth and no cream. I liked it but
>nobody else did.

Naturally.

Hey, guess what? A friend and I are cooking dinner for 8 people as I
type this - and everyone will like it. *That* is the norm for nearly
everyone but yourself.