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Many of you reading this blog today are doing so as a part of Share Our Strength's Share Our Holiday Table...I commend you! For those of you, however, that may have stumbled here by the graces of fate, please know that you are taking part in a phenomenal virtual dinner comprised of 50 bloggers from across the country designed to help raise awareness for childhood hunger in America and Share Our Strength, the nation's leading organization committed to ending childhood hunger in the U.S. by 2015.
The hope is that each reader will not only find wonderful recipes, but gain the knowledge and understanding of an enormous problem our country faces...childhood hunger. More than 50 million Americans struggle to put food on the table. More than 17 million of those affected are children. I ask that you take from this blog, a recipe yes, but more importantly the knowledge that you too can make a difference. I encourage every reader to explore the campaigns Share Our Strength offers. You will find that there really is something for anyone who wants to make a difference be it attending a Taste Of The Nation or Great American Bake Sale, eating at a favorite local restaurant as part of Great American Dine Out or being involved online through the No Kid Hungry campaign. Childhood hunger is a problem that can be fixed. We at Cookie Central have taken the No Kid Hungry Pledge... will you?
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Thank you for taking the time to read our blog and thank you for participating in Share Our Strength's Share Our Holiday Table.
Warmest Regards,
Michele Gorham
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| I believe that no child in America should go hungry. By pledging today, I add my voice to the national movement of people committed to ending childhood hunger in America by 2015. |
Potato Leek Soup
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: Many!
With the holidays in full swing it's my pleasure to share with you a recipe that has meandered it's way into the hearts of my family and friends and is a staple to almost every party I host....Potato Leek Soup! My love affair with this soup started almost 10 years ago in an Irish pub tucked down a city alley. For almost a year, I would sit every Saturday morning dipping brown bread into an enormous bowl of this rich and creamy goodness. The pub eventually closed, leaving me feeling a little lost...and very motivated. I spent months trying to replicate the soup I loved, until I eventually stumbled across a recipe that surpassed that of my beloved pub soup.
This exquisite little soup can appease everyone from the guys tailgating before a great Pats game, to a house full of guests, to my mother-in-law (a feat in itself). You'll find this recipe is not only easy, but will give you an opportunity to invite your children into the kitchen which is how making this soup became a tradition in our household. I welcome you to save, share and love this recipe as much as we do!
Ingredients:- 4 Sticks of Unsalted Butter
- 4-5 Leeks (depending on size) cleaned and sliced
- 5lbs. Yukon Potatoes peeled and cubed
- 2 Qt. Chicken Broth
- 2 Tbsp. Cornstarch
- 2qts. Heavy Cream
- Scallions, sliced (for garnish, optional)
- Crumbled Bacon (for garnish, optional)
- Kosher Salt & Cracked Pepper
Directions:
- Melt 2 sticks of butter in a LARGE pot over medium heat. Add leeks. Cook, stirring occasionally, until leeks are tender; approximately 10-15 minutes. Season with salt & pepper.
- While leeks are cooking, stir together cornstarch and chicken broth. Add broth and potatoes to leek mixture and season with salt & pepper. Bring to boil.
- Add cream. Reduce heat to a simmer and cook until potatoes are fork tender; approximately 20-30 minutes. Blend, baby, blend!
- Season (for the last time I promise), garnish with scallions and serve hot!
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| Big Kids Can Help With A Kid-Safe Peeler! |
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| Little Fingers Can Be Kept Busy With A Wet Paper Towel! |
Notes**
- Clean those leeks well! Do this by separating the leaves and wiping them down with a damp paper towel or soaking them in potable ice water for 5-10 minute (don't forget to dry those suckers before you drop them in the pot!)
- Trim off the tough, bitter green parts of the leek
- Having a handheld blender is handy is you want a nice smooth soup (although the old-fashion hand masher works just fine)
- You will season the whole way through, so easy does it!
- Freeze it! This recipe make quite a bit. You can cut it down, but I always opt to go with freezing some for a later day. Remember when freezing to leave about 1/4 or so of the container empty to account for the soup's expansion.
Share Our Holiday Table: Build An Incredible Meal With These Links
Appetizers (12/6)
Drinks (12/7)
Gourmet: Food Woolf, The Gringo Chapin, Neo-Homesteading
Family-Friendly: Three Many Cooks, Fat Wuz Here
Family-Friendly: Three Many Cooks, Fat Wuz Here
Gluten Free: Gluten Free Easily
Salads (12/8)
Gourmet: The Bitten Word, Girli Chef
Family-Friendly: Food For My Family, Cook It Allergy Free
Vegetarian: Book Of Yum, Glugle Gluten Free
Gluten Free: Add A Pinch, Gluten Free Diva
Soups (12/9)
Gourmet: Tartlette, Edible Cville, The Runaway Spoon, A Girl A Market A Meal
Family-Friendly: Ladles and Jellyspoons, Two Dollar Dinners, All About Alton Brown
Vegetarian: Good Life Eats, Feed Our Families,
Gluten Free: Celiac Teens, Celiac In The House, Gluten Free Life with Jen, And Love It Too!
Salads (12/8)
Gourmet: The Bitten Word, Girli Chef
Family-Friendly: Food For My Family, Cook It Allergy Free
Vegetarian: Book Of Yum, Glugle Gluten Free
Gluten Free: Add A Pinch, Gluten Free Diva
Soups (12/9)
Gourmet: Tartlette, Edible Cville, The Runaway Spoon, A Girl A Market A Meal
Family-Friendly: Ladles and Jellyspoons, Two Dollar Dinners, All About Alton Brown
Vegetarian: Good Life Eats, Feed Our Families,
Gluten Free: Celiac Teens, Celiac In The House, Gluten Free Life with Jen, And Love It Too!
