Thursday, March 24, 2011

Here's Some Creamy Potato and Leek Soup for You to Love On



Love on was one of the first phrases I heard when I moved to Alabama.
And this is one that I have truly embraced.
It means to show someone affection.
As in: 'Come here you cute thing, lemme love on you.'




Corollaries to this would be hug on or brag on.
And I'm certain there are more.

Don't you just love it?!

Whenever I see someone I love I just want to embrace them in my arms and squeeze.
Love on.




When the babies were born, many new friends I had made called to see what they could do to lend me a hand. 'Bring Food!' was my most common answer.
And when they arrived with arms full of num nums I would trade their gifts for mine.
They all would say,"oooh, lemme love on those babies"
Holding them and smothering them with kisses,  I would taste their offerings then feed them (the food, not my new friends) to the rest of my clan.
Who can eat.
A lot.




It made a potentially difficult time quite wonderful.
I am so grateful to all of you...so lemme just love on you.




What does this have to do with potato and leek soup?
Nothing really.
But, just as I have embraced this new lingo, I have also come to love making smooth soups.
And this one is smooth.

Potato and Leek Soup

10 yukon gold potatoes. peeled and quartered.
1 onion, peeled & quartered
1 leek stalk (white & light green part only) chopped into 2 inch pieces
3 celery stalks (peeled at cut into 2 inch pieces)
2 cloves of garlic (keep the skin on while roasting, remove before blending)
olive oil
red wine vinegar
1 32oz carton chicken stock (Kitchen Basics, my favorite)
water (to thin out soup if too thick)
salt & pepper
red pepper flakes


After I get all my vegetables washed, peeled and cut, I put them in a large bowl and drizzle with olive oil and a splash of red wine vinegar.
I don't know why I use the vinegar, I just do.
I probably saw it TV.
Sprinkle with salt and pepper and pop in a 425degree oven to roast for about 40-45 minutes.
It's a good idea to do your best and get those pieces the same sizes. This will allow them to cook evenly. If you don't do that, the earth will open up and swallow you whole.
Just kidding.
Actually, nothing bad really happens. Just keep it to yourself.
Once they are soft and slightly brown, transfer them into your blender.

{Allow me to brag on mine for a moment: I have a Vitamix. If you have never heard of this blender, allow me to introduce it: This is the Rolls Royce, the Mac Daddy, if you wish of blenders.
It has a jet engine motor.
It will pulverize anything in seconds flat.
It is loud.
It has a cult following.
It has changed my life.
I do not get paid to say these things, but ask around and I'm sure you will find a convert.
Okay, I'm done.}

Add the chicken stock and blend away.
Pour the silky smooth lusciousness into a pot on the stove and season with salt and pepper to taste.
After you have achieved season-nirvana, spoon into bowls.
Saute up some thinly sliced onion until nice and crispy.
Sprinkle some red pepper flakes on top.
A dash of curry is nice as well.

Slurp.
Repeat.
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