Potato Leek Soup

Last week, the temperature began to drop and as the city frosted over, I decided to get into the spirit and make a pure starchy, comfort-inducing bowl of this stuff.

I've had this soup once before. My mom nicked it off Ina (another Ina recipe!) and made it for me while I was home. The white wine, salt and heavy cream in the soup gives it a really wild flavor. I had thought to add bacon this time, but realized it already has a flavor reminiscent of bacon; a good veggie sub-in mayhaps?

We were lucky to have some guests in town for the weekend, to lift our dreary spirits and bring a little Animal into our life. More on our seafood chow-down in the next post!

Potato Leek Soup

2 large leeks
6-8 peeled potatos
5 cups of chicken stock
1-2 cps of arugula
fresh thyme
1 cup white wine
1 cup heavy cream


preheat oven to 350-375 deg.


Wash two large leeks by cutting them in long quarters and being sure you get all the sand out.Cut them in cubes and put them in a roasting pan with 6-8 peeled cubed potatoes a little fresh tyme if you have it. Add olive oil, salt, pepper and roast in 350-375 oven turnig every fifteen minutes for a total of 45minutes.If you have arugula and you don't need it put 2 cups or 1 cup of arugula in the pan and back in the oven for no more than 5 minutes. then puree all of it in a blender or cuisineart!

Put in pot with 5 cups ofchicken stock. place roasting pan on stove put 1 cup white wine in it on heat to deglaze and put all of that in the pot. Heat thru and add 1 cup either heavy cream or half and half. Bring almost to boil. salt and pepper to taste and serve.