Paula-Loves-Marla's Blog

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Soup Days – Yummy Post Thanksgiving Fare

After several days of eating Thanksgiving fare I usually need a break. There is only so much turkey and stuffing one human being can eat! We did have a nice steak dinner Saturday night but I like to take a break from meat on occasion and when the weather gets chilly, I get in the mood to make soup.

Last night I made Golden Winter Soup which is filling, nutritious and delicious. See recipe below:

Golden Winter Soup:

2 Tbsp Butter

5 Cups cubed, peeled butternut squash (1 ½ lbs)

2 cups cubed, peeled russet potato

1 tsp kosher salt

½ tsp black pepper

2 cups sliced leek

4 cups chicken broth

1 cup half-and-half


1 baguette

¾ cup shredded gruyere

3 Tbsp chopped chives

Melt butter in large Dutch oven over medium high heat. Add squash,  potato, salt & pepper. Saute 3 minutes. Add leek & sauté 1 minute. Stir in broth, ,bring to a boil. Reduce heat & simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in blender, secure blender lid, blend until smooth. Pour into a large bowl & repeat procedure with remaining mixture. Stir in half-and-half, cover & keep warm.

Preheat broiler, arrange bread slices in a single layer on a baking sheet. Sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.

Ladle soup into bowls & garnish with chives. Serve bread with soup.

Golden Winter Soup

Another favorite is Cream of Leek Soup which is just a simplified version of the soup above, but delicious in a different way.

Cream of Leek Soup

  Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

   6      cups          Sliced leeks — white part only

   3      cups          Diced potatoes

   3      cups          Chicken broth or water

   2      cups          Half and half

   4      tablespoons   Butter

                        Salt and pepper to taste

                        Chives or parsley for garnish

In a stock pot combine the leeks, potatoes, and chicken broth. Bring to a boil.

Reduce the heat and simmer for 20 to 30 minutes, until the leeks are tender.

Puree the mixture in a blender or food processor. Return the mixture to the pot and slowly add the half and half. Heat, but do not boil. Add the butter, salt, and pepper to taste. If the soup appears too thick, add milk. Serve hot and garnish with chives or parsley if desired.

Cream of Leek Soup

Fall and winter are my favorite seasons of the year, mainly because it’s nice to stay in and cook, then go out into the cool with a warm belly full of food.  From the amount of soup I had left after dinner, it looks like I’m going to be eating it all week for lunch! Enjoy!


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