Yes I realize Imbolc is still a few weeks away but it's coming quicker then we think. Hard to believe that it felt like just yesterday was Yule. The wheel goes by so fast. I can't wait to try this one!!
Potato Leek Soup
4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)
3 cups thinly sliced leeks (@4 leeks; use the white and light green parts)
2 qts. chicken stock (to make vegetarian, substitute with veggie stock)
1 t. salt, black pepper (to taste)
1/2 c. heavy cream (or half and half, or whole milk, all work fine, it just affects the richness of flavor.)
3 T. finely cut fresh chives
Simmer potatoes, leeks, stock, salt, partially covered saucepan for 40-50 minutes or until vegetables are tender. Transfer in small batches to a blender and blend until desired consistency (smooth) is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve topped with fresh chives.
Serving Suggestion
Serve in a crusty bread bowl.
Serves 4.
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