Baby It’s Cold Outside

            While I was at the farmer’s market this fall, it was time to buy the new crop of Yukon Gold Potatoes.  I love the fresh taste of these potatoes whether they are baked, oven fried, or twice baked.  Here is a way to enjoy potatoes and stay warm.

Potato Leek Soup

2 Tbsp Canola Oil

4 c. Leeks, cleaned and chopped

2 lb Potatoes, cut into small cubes

4 c. low sodium Chicken Stock

1 c. Half and Half Cream

Salt and Pepper to taste

Sharp Cheddar Cheese and fresh Chives for garnish

1. Heat Canola Oil in a large Dutch Oven.
2. Cut off the rough leaves on the Leeks then cut Leeks in half and clean them under running water.
3. Chop Leeks into half rounds and sauté in the hot Oil.  Sauté until the Leeks are softened.  This takes about five minutes.
4. Add the Potatoes and stir into the Leeks.
5. Add the Chicken Stock and simmer until the Potatoes are tender.  Test the tenderness of the Potatoes with a fork.
6. Let the soup cool about ten minutes.
7. Put the Potato mixture into a blender with the Half and Half Cream.  Now puree.  This may need to be done in batches if you want all of the soup to be smooth.  For a chunkier soup, only puree half of the Potato mixture.
8. Return the Potato puree to the pot and warm it.  Add the Salt and Pepper to taste.
9. Serve with Sharp Cheddar Cheese and snipped fresh Chives on top.

Lactose Free Half and Half is available in stores as well as Soy Cheese.

     
      Stay warm.