Monday, October 29, 2012
Creamy Potato and Leek Soup...and Hunkering for Sandy
As you read this, we are in the process of hunkering. I'm not sure I've ever fully understood the meaning of that word but we've been instructed to hunker down so we're giving it our best shot. As most of you know, we live in New York and, consequently, are in the path of Hurricane Sandy. No, we won't take the biggest hit but she's definitely coming to call. There have been mandatory evacuations in the most flood prone areas but we are fortunate enough to be safely ensconced on a high floor of a solid brick hi-rise building. Nevertheless, the city's hurricane prep affects us as well. As of 7:00 pm last night, all trains and buses have been suspended and we're told that bridges will be open only on a case by case basis depending on wind speeds. Schools and offices are closed.
3 Leeks, thoroughly washed and sliced
1 Tablespoon olive oil
5 - 6 Baking potatoes, peeled and cut into bite size pieces
3 - 4 Cans (14 oz. each) low fat, low sodium chicken stock
1 Cup low fat milk
Salt and pepper to taste
Optional garnishes: croutons, bacon, cheddar cheese, scallions or chives
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. Puree most of the soup but leave some potato pieces intact, if you like. Place the soup back in the stock pot and turn the heat to medium. Add the milk and season with salt and pepper. Without the milk the soup will be extremely thick. Add more or less as you desire. The soup will also thicken in the refrigerator overnight so add more milk or water to thin it out to your desired consistency. Garnish as desired and serve hot. Makes approximately 10 servings.