Potato Leek Soup

We had our first frost last night.

The leaves on the burning bush have already turned brilliant red.
Soon the maples will follow and then the oaks.
What a beautiful time of year.

Time to start thinking of hearty soups again.

Here is a truly wonderful soup.

Absolutely perfect to have simmering on the back of the stove when you come into the house
after spending an afternoon raking leaves and splitting wood for the fireplace.

POTATO LEEK SOUP

Ingredients:
Potatoes	6 medium sized (sliced & diced)
Leeks	3 (chopped to ½ inch pieces)
Onion	1 very large (chopped fine)
Minced garlic	3 tablespoons
Chicken broth	48 ounces
Curry powder	2 tablespoons
(See following note)
Mushrooms	6 ounces
Butter	2 tablespoons

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Preparation:

Sauté the onions and garlic with the butter in a large soup pot.

When the onions turn silver (about 4 to 5 minutes)
Add the chicken broth, potatoes, and leeks.

Bring the mixture to a light boil and maintain the boil for 30 minutes.

Turn the heat down to a simmer and continue for another hour.

Puree the result in a blender then restore it to the soup pot.

Stir in the curry and chop the mushrooms into the mix.
Let simmer for at least 30 minutes before serving.

A Note on Spices: (please scroll down) Good taste (I have learned) often centers on the use of good spices. And spices used to scare me. I never knew which ones to use or how much. Then a very nice person let me in on a little secret. During the cooking process, you can’t help but be steeped in all of those wonderful cooking odors (isn’t that why we love to cook?) If, at this critical time, you sniff various spices, the ones that smell the best, are the ones to use. This technique has never failed me. It is also best to use fewer spices and lower quantities till you get the hang of it, too much can overwhelm and destroy a meal. And now about curry. There is a company called Penzeys Spices located in Wisconsin, that have the most delightful catalog and mail order business. I’m in love with Penzeys. They make a curry called “Maharajah” that is literally out of this world. If you just open the bottle, close your eyes, and take a light sniff you are immediately whisked to the far exotic corners of the world. Don’t trust me on this….try it. If it weren’t called Maharajah it should be called “Magic Carpet” We have added a link to Penzeys to our links page. Have a short peek. You will be glad you did.

We have added a spicy link to our links page. Have a short peek. You will be glad you did.

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This soup, accompanied with fresh homemade rye bread and butter
makes a memorable meal.

And if you precede it with a small shot of good Canadian rye whisky you will be right with the universe.

	Enjoy!
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