2 Creamy Soups for Thanksgiving, Autumn, Anytime; Potato Leek, Butternut Squash

 Potato Leek:

There is no food as comforting than mashed potatoes. This soup is creamy even with whole milk. I could go on and on about the comfort of potatoes but its really the onion but sweet taste of the leek that thrills me. Cut it lengthwise and clean out any grit... mine comes pretty clean but it can be gritty if all is not removed before cooking.

Ingredients:

* 3 large leeks

* 2 tablespoons butter

* 4 cups chicken or vegetable stock ( I make my own from organic vegetable and farms raised chickens that I have delivered ; Misfit Market, Kol Kosher meats)

* 3 pounds of potatoes peeled and diced into 1/2 inch pieces

* 1 teaspoon sea salt (more or less to your taste)

1. Clean the leeks by cutting the long way and fanning out to check and clean mud inside, cut off the dark green tops and discard.

2. Cook leeks in butter for about 10 minutes, try not to brown.

3. Simmer the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt for 20 minutes until the potatoes are soft.

4. Puree the soup, first remove bay leaf and thyme sprigs, using an immersion blender until a consistency you like. Use the lid of the pot to protect from spray and do the blending carefully. 

5. Season the soup with parsley, Tabasco,pepper or sour cream/ yogurt.

Butternut Squash:

This sweet, tart and creamy soup was enjoyed by my "meat and potatoes" husband with his leftover white meat turkey sandwich. Another post will explore my journey to making a special menu in the "Is What it Is" diner. IIWII (It Is What It Is) doesn't mean you just give up, you can give an effort, just not so much that your joy is squashed.

Ingredients:

6 Servings

2 tablespoons butter

3/4 cup chopped onion

1 butternut squash 

1 Granny Smith apple, peeled, cored and cut not 1 -inch chunks

4 cups chicken broth

1/3 cup orange juice

2 teaspoons ground cinnamon

1 teaspoon ground ginger 

1 cup half and half

6 tablespoons sour cream (optional)

1/4 cup chopped pecans (optional)

Steps:

1. roast squash for 45 min - 1 hour until fork soft, let cool and separate the seeds from flesh and peel off the skin.

2. Melt butter in large saucepan on medium heat. Add onion, cook and stir 3 minutes add squash and apple cook for another few minutes.

3. Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil, reduce heat to low and simmer for 15-20  minutes.

4. Carefully using an immersion blender puree until smooth. Top bowls with a dollop of sour cream and chopped walnuts.