Oh my gosh – it’s SO COLD! And here in South Florida, “cold” means “any temperature below 70 degrees Fahrenheit”.
Last night the temperature dropped to forty-two. FORTY-TWO!!! A record low for November.
So to combat this Arctic Blast, I made a Leek and Potato soup that turned out really well:
It’s an easy recipe that I kinda made up because I couldn’t find one I really liked:
In a large saucepan or stockpot, sautee one cup of chopped onions and one cup of leeks in 3 T of olive oil + 2 T unsalted butter. Then add 4 C diced potatoes (peeled or unpeeled – I don’t peel them) and 7 cups of chicken broth. Bring to a boil and then reduce heat and simmer, partially covered, for 45 minutes. Let it cool slighty, and then run it through a food processor in several batches. Return to pan to heat before serving. YUM!! (The chicken broth is salty enough that you don’t need to add any salt unless you are a salt-oholic.)
Great with a roast beef sandwich! And it takes the chill out of one’s bones when it’s forty-two degrees outside. FORTY-TWO!!