how does one prepare for snowmageddon? well, a trip to Costco is a must! i couldn't make it to the store myself so i sent my husband instead to stock up on the essentials. i believe the very detailed list i gave him included things like milk, cereal, a chicken and candles, just in case. an hour later he returned without candles or cereal. he came home with ten bottles of chardonnay and chilean sea bass instead. apparently he was concerned that the chardonnay would surely sell out. "there were only those ten bottles left and a sea full of people shopping at Costco," he assured me. and the sea bass was just too fresh to pass on. "delivered just that morning," he said. ok then! i had my wine so i was set for snowmageddon. he was as well. but what are our kids supposed to live on? the baby can survive on sour cream and honey. but Nicky? he requires a lot more than sour cream to keep him full and happy. he surely isn't eating sea bass for the next couple of days. my solution - soup! i rummaged through the fridge and found some leeks i had left over from my previous shopping excursion. i always keep some onions and potatoes on hand. i found some bacon in the freezer. voila! potato leek soup! i made enough to last us not only through snowmageddon but through the entire winter! a simple classic soup really. impossible to mess up and oh so so delicious. specially with a grilled cheese sandwich on the side!
1 tablespoon extra-virgin olive oil
1 cup diced thick cut bacon or pancetta
2 cups diced spanish onion
4 large leeks, cleaned and sliced
salt and pepper to taste
3 tablespoons butter
3 tablespoons all purpose flour
2 quarts low sodium chicken stock
3 tablespoons white wine (not necessary but nice)
4 cups peeled and diced yukon gold potatoes
2 tablespoons minced chives or green onions for garnish
2 tablespoons heavy whipping cream for garnish
1. heat the oil in a skillet over medium heat. add bacon and cook to render the fat.
2. add the onions and the leeks, saute for a few minutes until softened. season with salt and pepper.
3. add butter. when melted, stir in flour to make a roux.
whisk in chicken stock.
4. add wine if using and potatoes. bring soup to a simmer and cook until potatoes are tender.
5. puree the soup for a silky texture. season with salt and pepper.
6. garnish with chives and cream.