Thursday, March 10, 2016

Potato Leek Soup, March 9, 2016

Last night was our monthly Red Tent gathering, for which I usually make soup and some kind of sweet. When I was growing up, my mom and I made potato soup every year on St. Patrick's Day, so I chose potato leek soup for the March Red Tent gathering this year. It was heavenly! I added some rosemary olive oil bread from the grocery, some Pecan Thins for gluten-free eaters, chocolate chip cookies, and plain old Hershey minis. If I were serving this for dinner at home, I might add a green salad.

Potato Leek Soup
4 potatoes, peeled & sliced (I used russets)
3 large leeks, white and light green parts only, halved lengthwise, rinsed well, and sliced
64 oz. vegetable stock
Salt and pepper
1 c. milk or cream (you could omit this for a yummy vegan soup)

Put potatoes, leeks, veggie stock, salt, & pepper in a soup pot. Bring to a boil. Reduce heat, cover, and simmer about 40 minutes. Mash the veggies with a potato masher (or use an immersion blender, for a smoother soup---I like this one a little rustic). Add milk/cream and heat through. Serves 6-8. 

Chocolate Chip Cookies
1/2 c. shortening (I use Crisco)
1/2 c. butter
2 1/2 c. flour
1 c. dark brown sugar (if you only have light, that's fine)
1/2 c. sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
12 oz. (2 c.) chocolate chips (I use Ghirardelli when I can, but even store-brand is going to taste good, honestly)

Preheat oven to 375 degrees. Beat the shortening & butter on medium-high speed until softened, about 30 seconds. Add half the flour and beat well. Add sugars, eggs, vanilla, soda, & salt. Beat well, scraping down the sides occasionally. Add the remaining flour. When well-combined, stir in the chocolate chips. Drop dough by rounded teaspoonfuls, about 2" apart, onto ungreased cookie sheets. Bake 9-11 minutes. Makes 4-5 dozen.

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