Cold days warrant soup. Since a friend asked for the recipe, I thought I would post the recipe for potato leek soup.
5 lbs of Yukon Gold potatoes, washed and cubed into bite-size pieces
1 bunch of leeks (3 med/large), cleaned and thinly chopped (white and green parts)
32 oz of chicken broth (vegetable broth for you, vegetarians- I use low sodium)
2 T. vegetable or olive oil
Milk for creaming (I use 1%, but whatever you have will be fine)
1. Clean and slice leeks. Saute in the oil until they are soft, but not brown. While they are cooking, you can dice your potatoes.
2. When leeks are soft, add potatoes and broth (you want it all covered with broth, if 32 oz is not enough you can adjust this accordingly.
3. Add salt and pepper to taste. Let simmer until potatoes are cooked, about 1 hour.
4. Take about 1/2 soup and put it into blender (unless of course you have one of those fancy-smansy stick blenders). For each batch fill about 3/4 and add about 1/4 c milk. Blend. Continue until the entire half is done and then add back to pot with unblended soup. Again, check salt and pepper to taste.
(You can do this when it is cooled and then re-heat the whole soup to serve)