Typical October weather (95 one day, 70 and rainy a few days later) coupled with interrupted sleep has led to a bunch of sickies in my house. So, it is comfort food time!
For me it is Grandma Ruth’s Sick Soup (potato and leek) and hot Dr. Pepper with lemon. I know that last one sounds bizarre, but that’s what Ma’am used to make me when I was sick as a kid. She’d pour a can of Dr. Pepper into a pot on the stove with a few slices of lemon and bring it to a boil. The warm syrupy liquid always soothed my throat and the shot of citrusy vitamin C was a bonus.
Humble yet hearty Vichyssoise, simple potato and leek soup that can be served hot or cold.
- 4 cups russet potatoes peeled and diced
- 1 cup yellow onions or leeks chopped (white part only of leeks, greens reserved)
- 1 quart chicken or vegetable stock enough to completely cover the potatoes with extra liquid on top of them
- 1/2 cup celery chopped
- 1/4 cup parsley chopped
- salt and pepper to taste
- 1 cup heavy cream or milk optional
- Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top. Cover pot. Bring to a boil and reduce to simmering. Cook until potatoes are soft enough to begin to “mush”.
- Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
- Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.
Until next time, happy eating.