Regina's favorite meal.

When I was a little kid, my parents would go away about once a year.  The spring I was turning 6 years old, they were on one of their getaways and my mom's youngest sisters, twins, at the time 21, came to watch my sisters and I.  Oh what fun we had!  We still talk about this awesome week of aunt-niece adventures.  It took two of them to fasten our ponytails in these ridiculously-challenging hair ties we used then called "bobbles".  Kath introduced to us her "friend" Chris, who she married soon after.  Since St. Patrick's Day was during this week, which in my family is a celebrated holiday, we had a party!  It was our first taste of what would become Regina's favorite meal: potato leek soup.

Menu:
Potato Leek Soup (#105)

I must admit that I have made this before, however, it is my own version that I've never actually recorded.  This time, I'm writing it down!  Leeks are WONDERFUL right now, monstrous and green; such a lovely spring vegetable.  A trip to the farmer's market in Dupont brought these goodies.

Ingredients:
10 medium yukon gold potatoes, diced with skins
2 large leeks, cleaned and chopped
2 tablespoons chopped fresh parsley
3 scallions, chopped
4 garlic cloves, minced
2 tablespoons of olive oil
2 cans reduced-sodium chicken stock
water
salt and pepper 
Parmesano-reggiano rind (if possible)
Heat oil over medium high heat, in a large Dutch oven, and saute scallions and leeks and garlic until soft and fragrant.  Season with salt and pepper and add the parsley.  Put in all of the potatoes and continue to saute for about 5-7 minutes, allowing the flavors to cook a bit.

Pour in chicken stock and water until all of the vegetables are covered.

If you have a rind from a block of parmesan, throw it in now.  If not, grate 1/2 of parmesan and add to the soup now.  Cover the soup partially with a lid and allow to simmer until potatoes are cooked through, about 25 minutes or so.  Taste throughout and season with salt and pepper accordingly.  

So potato leek soup is known for its buttery and creamy richness from, well, butter and cream!  As this recipe has neither, the soup somehow needs the creaminess of a good, homey and comforting food.  For this, I turn to my food processor.

Remove the rind if you had one.  In about three or four batches, carefully pulse the soup mixture in a food processor.  Every single time I make this, I am exceedingly impressed with how processing this soup changes the full thing of it.  It turns cooked vegetables in both into soup!  Top with a bit of chopped parsley. 

195 to go...