“Leek”…and Ye Shall Find…a Creamy Potato Leek Soup

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

Looks like the snow did find us after all here on Long Island.  As always a snowy day keeps me busy cooking up something….devotion in motion!  I’d have to look in my fridge and use some creativity with what I had in stock. I found that ~ I had leeks, potatoes and my thoughts went warm and soupy.  Leeks are wonderful with potatoes as they have a mild buttery flavor. When it comes to comfort foods…potato leek soup is up there with Mac n Cheese ~ perfect for a chilly winter evening… by the way ~we are in full blown “ soup season!”  A  warm crackling fire, a few friends for company, soothing music and a warm tasty soup! This all created a truly nice cozy Saturday night. A glass of wine, a salad and crispy bread~ umm!  enjoy the season.  
xo Denise

12 yukon gold potatoes peeled and
    washed (cut into cubes)
3 large leeks (remove outer leaves and
    slice thin)
1 large vidalia onion 
1 fresh fennel bulb (reserve some 
    fronds for garnish)
2 small cans of chicken broth
1 T butter
¼ cup extra virgin olive oil
sea salt
 ½ t white pepper or fresh black pepper
4-5 slices of cooked bacon
½ t of herbs de provence
½ t ground nutmeg
¼ cup~ ½ cup ½ and ½  
    (as desired for creaminess)
 crispy croutons (for garnish)

     Put potatoes and chopped fennel into a pot of boiling water, boil until soft, drain. Wash well the sliced leeks, as they can be dirty in the center.  In a large pot add diced onion, bacon, and sliced leeks with olive oil and butter. Sauté until bacon is cooked and onion and leeks are very soft. All spices and seasonings. Add broth and potatoes and fennel. Cook for 3 minutes and cool. In batches blend until creamy, put into pot, taste for seasoning and add ½ and ½ for desired creaminess. Serve hot.