A little bit of this and, a little bit of that, makes a little bit of me.

If I am What I Eat

I might be a hearty soup tonight.  What could be better than a simple, meatless bowl of creamy Vichyssoise!

No purée the soup for me. Oh no. I like seeing the potato cubes

and little half rings of leek floating around 😀 Just saying…

2 pound Trader Joe’s frozen leeks (or 8 or 10 medium fresh)
4 garlic, coarsely chopped
1 yellow onion, coarsely chopped
2 T unsalted butter and 2T Olive Oil
Heavy pinch kosher salt (gourmet salt makes this special, if you have them) plus additional for seasoning
8 Yukon gold or red potatoes, peeled and diced small
32-oz vegetable or chicken broth (I did 1/2 of each as that’s what I had in my frig.)
1 C Half & half
1 C whole milk (butter or skim milk is a good substitute)
1 T white pepper
1 T snipped chives or cilantro

Clean, remove dark green sections, and chop leeks into small pieces if using fresh. In a large-quart saucepan over medium heat, melt butter. Add garlic and union, saute for 2 minutes. Toss in chopped leeks and a heavy pinch of salt and saute for 5 or 6 minutes. Reduce heat to medium-low and cook until leeks are tender, approximately an hour and 25 minutes. Stir occasionally. Add potatoes and broth and increase heat to medium-high. Bring to boil. Reduce heat to low, cover, and gently simmer until potatoes are soft, approximately an hour and 10 minutes (less if you live in low altitude area.) Turn off heat and. Stir in the half and half, milk, and white pepper. Taste and adjust seasoning as desired. Sprinkle with chives or cilantro and serve hot. Or chill and serve cold in warm days.

Funny.  My 16-year-old says it reminds her…“throw-ups” when she was sick once. Go figure! Really…the soup was quick delish. So easy to make and stomach-friendly to the tender tummy. What’s your comfort food?

Happy crafting and keep those creative juices running!

(still doesn’t do texting, MySpace, Twitter, StumbleUpon, DiggIt…but caved into Facebook!)


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