I served leftovers for Valentine’s Day.
I know what you’re thinking. “You’re a food blogger. Don’t you cook fabulous food every day, take photos and reflect on each dish??
Uh, sadly no. (I wish!)
Here’s how it unfolded: My dear sweet Valentine was sent home from work with a respiratory infection. It was day 16 of my own illness so I caved and called the doctor, ending up on antibiotics myself. And shortly after lunch, my 6-year old was sent home with a fever and ear infection. Best Valentine’s Day ever? I think not.
So while I would have preferred to make pretty food – I originally planned for scallops – we were all licking our wounds and exhausted. So the pretty food will have to wait.
The leftovers were pretty darn good – chicken grand-mere which will make its appearance here soon. But today is a good day for soup. Rustic leek and potato soup using my mom’s recipe. This one’s chunky, not smooth. File it away for St. Patrick’s Day (which will be WAY better than Valentine’s for this Irish lassie!) Serve it with a corned beef sandwich and you’re all set!
- ¼ cup unsalted butter
- 2 lb. leeks, white and pale green parts only, thinly sliced
- 6 cups chicken stock
- 2 lb. Yukon gold potatoes, peeled and cut into ½-inch cubes
- Salt and white pepper, to taste
- 1 cup cream or half ad half (or whole milk in a pinch)
- In a large saucepan, melt the butter over medium heat. Add leeks and sauté just until they begin to soften, 3-5 minutes.
- Add the potatoes and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the cream and season to taste with salt and pepper.