One of my favorite winter recipes is leek and potato soup. How can you not love a recipe that starts with that much garlic and bacon all at once? I know I can’t resist it. And I’d picked up a bunch leeks at the farmers market when I saw they were in season, enough to make a double batch of this recipe. So I went to the grocery store and picked up the rest of the ingredients and filled my house with the lovely smells of garlic and bacon and leeks cooking. I used my hand blender to purée it all, and the results are below. I had a big bowl of it for dinner, along with a big salad of endives, arugula and frisée with some green onion and a sesame dressing. But, I made so much soup, I’m going to have LOTS left to freeze and save for other nights when it’s cold and I don’t feel like cooking.
Now I’m going to make gingersnaps!