I am in bed after a wonderful Christmas Day with family and friends. We had a potluck this afternoon, and it was quite a success. We had lots of great food, lively conversation and laughter.
Below is a recipe for potato leek soup that is excellent. I love Alton Brown from the Food Network.
I hope everyone had a wonderful day. Hugs to you all.
Leek Potato Soup Recipe courtesy Alton Brown, 2005
Prep Time:25 min.Cook Time:1 hr 15 min Level: Intermediate Serves: 6 servings
Ingredients 1 pound leeks, cleaned and dark green sections removed, about 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus more for seasoning 14 ounces, about 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk 1/2 teaspoon white pepper 1 tablespoon snipped chives Directions Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, about 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
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