Are you familiar with leeks? They are really a lovely veggie. I'm always intrigued by their origami fan of leaf sheaths. Like an onion that wishes it was related to a well-sunned palm tree rather than those crazy elephant garlics.
And of course, leeks are wonderfully tasty. When cooked they are smooth, soft, a bit spicy, and almost buttery. A great base for soup when paired with good ol' taters. Since the weather is decidedly cold and drippy, not tropical and breezy, soups sound all the more enticing.
• Leek & Potato Soup •
Sautee in large pan:
• 3 leeks, sliced thin**
• 1 onion, chopped
• 2-3 T butter
**Use just white and light green parts of leeks. Slice in half vertically, then chop into thin half rounds. Rinse really well, as leeks will be sandy.
• 4 medium red potatoes, sliced thin or leftover baked/mashed potatoes
• chicken broth to cover (about 8 cups)
**No need to peel potatoes, unless you don't like skins.
Cook soup, stirring and mashing up chunks to desired consistency.
• 1 cup condensed cream of chicken soup (canned or homemade) or 1 cup milk
• salt & pepper to taste
Simmer over low heat, stirring well to prevent scorching. Top with chives or parsley!
** I never have figured out what to do with the dark leafy tops. Recipes always have you chop them off and I am left feeling a tad guilty as I scrape them into the garbage. Any ideas out there?
Post-Note: I don't know why I didn't think of it before! I followed your suggestions and added the rinsed leafy leek tops to my chicken stock. Perfect!