Truly, there are as many different kind of comfort foods as there are, well…foods. Each of us is programmed in a unique and individual way, allowing for variables such as generation, culture, and heritage, to form an attachment (of sorts) to a different culinary category.
Make no bones about it- I am a soup lover. Soup feeds the soul.
Being of Irish/Scot/English/Lithuanian descent, (sigh) it is my cross to bear that I am also a potato lover. Actually, I am more of a potato “adorer”…a potato “worshipper”…I believe in the sanctity of marriage, family, and the Almighty Potato. Baked potatoes. Fried potatoes. French fries. Potato chips. Potato pancakes. Even potato skins.
Did I mention that I like potatoes?
Having now stated my position on not only soup, but the potato, it stands to reason that the best of both worlds is potato soup. But it must be a serious potato soup. Yes. We do not want the same old every day run- of- the- mill potato soup… I want a “stick to your ribs” kind of potato soup, with a tremendous amount of character…and panache, especially if I am going to associate my name with it.
I think I found my comfort food- potato soup Utopia.
I opted for the full version of this stand alone soup meal- complete with cheddar toast AND a full bodied chardonnay. I chose the Clos du Bois, but the Kendall Jackson Chardonnay would go just as well with it. Whatever you choose to pair it with, it’s a hearty meal that needs only a little fruit and chocolate for dessert, even for the children. I substituted a Sparkling Pear Cider for them; served in Chardonnay glasses. This dinner scored high marks all the way around!
Golden Potato Leek Soup
1 Tablespoon butter
3 cups thinly sliced leeks (about 3)
6 cups cubed peeled Yukon Gold potatoes (about 2-2 1/2 lbs)
2 cups water
salt
28 ozs. organic vegetable broth
2 fresh thyme sprigs
Cheddar Toasts:
1 French baguette, sliced diagonally
2 ozs. shredded cheddar
1/8 teaspoon ground red pepper (or a pepper blend of your choice)
Remaining ingredients:
1/3 cup whipping cream (I used a little more)
1/4 teaspoon freshly ground black pepper
thyme sprigs (optional)
Melt butter in large dutch oven and cook leeks about 10 minutes until tender. Do not brown.
Add potatoes, water, broth, and 2 thyme sprigs. Bring to a boil, then reduce to healthy simmer for 20 minutes- or until potatoes are tender. Remove from heat and partially mash potatoes, adding cream. Sprinkle with black pepper. Serve with cheese toasts.
Heat oven to 375
Place baguette slices on baking sheet and cook for 7 minutes. Turn, coat with cooking spray, and top with cheddar cheese. Bake for an additional 5 minutes or until cheese melts.
See ya'll next time, and don't be late...for dinner!
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