Soup's on...

Even though there is a hint of spring in the air, there is a still a nip of winter! My husband spent the day doing some "spring" cleanup in the yard. I went to check on the progress several times, and each time the sunny day fooled me. It should have been warmer! Since we were both going to be home for lunch, I though it would be a good day for soup. I have been making this Cream of Potato Leek soup for about 20 years. It is one of the family favorites. It is very creamy and rich, and the potatoes give it real body. It is not fancy. it is not difficult, but it is messy (especially when you puree it in the blender in several batches). It's worth it. It also freezes nicely, and can be thinned out when re-heating with a little milk, if necessary.

Cream of Potato Leek Soup

6 cups chicken stock, canned or homemade (of course homemade tastes better!)

6 medium Idaho potatoes, peeled and diced

2 small onions, minced

4 bay leaves

4 leeks, white part only, rinsed thoroughly, sliced thinly

4 Tbsp. sweet butter

4 Tbsp. flour

2 cups half and half ( I have used other combinations of milk, evaporated milk, cream, etc. to

make 16 oz. Use what you have in the house)

2 dashes Worchestershire

4 dashes red pepper sauce

8 tsp kosher salt

Heat chicken stock and add diced potatoes. Cook over medium heat until potatoes are tender.

In saute pan melt 4 Tbsp butter and cook onion, bay leaves and leeks over medium heat until tender. Add flour and cook another 5 minutes. Cool the chicken stock and potatoes with 1 cup half and half. Add onion mixture to chicken stock and cook 15 minutes, stirring occasionally. Add worchestershire, red pepper sauce and salt. Puree in batches in the blender using some of the remaining half and half in each batch, as needed. Return to pot and whisk all the batches to a smooth mixture. If is too thick, add more liquid (stock, milk, water) as needed.

Reheat on low and keep stirring. It will stick if left alone!

Garnish with snipped chives.