RECIPE: POTATO LEEK SOUP

There isn’t anything much better than a bowl of warm, comforting potato soup. It warms you up from the inside out… and it is also fast, easy and filling if you are trying to feed a big crowd. Potato Leek soup is a rustic peasant recipe with origins that have been debated forever; the Irish, Welsh, and the French all claim it as their own. Regardless of its origin, once you make it at home, you’ll put it in your soup rotation all winter long.

POTATO LEEK SOUP RECIPE

Makes about 4 large bowls or 8 small ones.

Time: About 30 minutes or less

INGREDIENTS

3 leeks

5 pounds Russet potatoes

2-3 tablespoons olive oil

4+ cups low-sodium chicken broth (sub veggie for vegan)

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

Garnish: Croutons, fried leeks, crispy fried onions, or chive

DIRECTIONS:

Clean the leeks by trimming off the root and any discolored leaves, slit in half longwise, and submerge in cold water to rinse the grit from in between the leaves. Dry on paper towels. Slice into thin half circles. Set aside.

Clean, peel, and cut the potatoes into large chunks. Set aside in a bowl of cold water.

Add the olive oil to a large, heavy bottomed pot. Add the leeks and cook over medium high heat, just until soft.

Add 1 cup broth and bring to boil. Cook for 1 minute. Add the remaining broth. Drain the potatoes and add to the pot. Bring to a boil and cook for 1 minute. Reduce to a simmer. Add salt and pepper. Cover and let cook until the potatoes are soft, about 10 minutes. You don’t want to over cook the potatoes or the soup will be gummy. Just cook until fork tender.

Puree the soup with an immersion blender until smooth. Add the heavy cream.

Check the seasoning; add more salt or pepper as desired.

Garnish with croutons, chives, fried leeks or crunchy fried onions. All are delish with it.

RECIPE: HEARTY HOMEMADE LENTIL SOUP

During the early days of the pandemic, many of us rushed to the store and filled our pantries with tons of dried beans. A lot of folks bought lentils and they are still sitting there. Lentils are one of my favorite things to make in the colder months and I always have them on hand. Here is one of my favorite lentil recipes— a rich and hearty lentil soup that will warm you up from the inside out. The recipe is gluten free and can be vegan if you use vegetable broth and omit the Worcestershire as most brands typically contains anchovies.

Additionally, you can make this recipe with smoked sausage if your crew just has to have some meat, or they turn up their noses. Hope you enjoy it- it is rustic, simple and very satisfying.

HOMEMADE LENTIL SOUP (VEGAN & GLUTEN FREE)

Makes 6 servings

INGREDIENTS

8 ounces dry lentils, rinsed and picked through to remove any debris

1 tablespoon olive oil

1 medium yellow onion, diced small

3 large carrots, diced small

5-6 cups vegetable or chicken broth (Do not use chicken for vegan friendly option)

3 bay leaves

1/2 teaspoon kosher salt

1/4 teaspoon ground pepper

1 teaspoon Worcestershire sauce* (omit if you are vegan)

1/2 teaspoon fresh thyme leaves, minced

2 cups potato, peeled, diced small, and rinsed

1 teaspoon white vinegar

Optional: 1/2-pound smoked sausage, diced. Brown before adding the onions.

A dash of hot sauce or a tiny pinch of cayenne is also optional.

DIRECTIONS:

Rinse and pick through lentils to remove any debris. Set aside.

Heat olive oil in a large pot. Add onion and carrots. Cook over medium heat until softened.

Add 5 cups of broth, bay leaves, salt, pepper, Worcestershire, and thyme. (Omit the Worcestershire for vegan as most contain anchovies.) Bring to a boil. Add lentils. Bring back to a boil, reduce to rapid simmer and cook uncovered for 10 minutes. Skim the froth from the top and discard.

Add the potatoes. Add the remaining cup liquid if it is needed. Cover and cook over medium-low heat for 30 minutes or until the lentils are cooked. Check seasoning: add salt, etc. as desired.

RECIPE: POMEGRANATE RASPBERRY CHRISTMAS PUNCH

Growing up, we always had a sherbet punch for holidays and birthdays. It was simple. The only ingredients were orange or lime sherbet and chilled ginger ale, but it was served in a punchbowl making it seem so elegant. Here’s an updated, boozy version of that old school holiday favorite, make fresh and new with raspberry and rosemary.

 POMEGRANATE RASPBERRY CHRISTMAS PUNCH

INGREDIENTS

2 cups pomegranate juice

1 quart white cranberry juice

1/4 cup fresh lemon juice

2 cups Chambord liqueur

1 (750 ml) bottle raspberry vodka

3-4 pints raspberry sorbet or sherbet

2-3 quarts ginger ale, chilled

5 sprigs fresh rosemary

2 cups frozen raspberries for garnish

DIRECTIONS:

Combine the first five ingredients in a large container. Chill thoroughly, at least 2 hours. Just before serving, pour into a punchbowl. Add 2 bottles ginger ale or add more to your taste. Scoop large scoops of the sorbet until you have enough to fill the surface. Save some sorbet and ginger ale to add in as it melts. Add fresh rosemary and the frozen raspberries for garnish.