Taking Care

While it is practically spring around here, elsewhere it is decidedly otherwise.  And truth be told, our bodies here aren't fully convinced that it is spring.  We even have another cold, just to put a fine point on it. 

This past weekend, it was 60 degrees and we decided to get the garden ready for planting time (still a few weeks away).  I harvested the rest of the leeks and onions and Brian and I shoveled and raked four inches of new compost over the whole bed. Our plot is now absolute pornography for the gardener.  The soil is lucious and black and ready to bring seeds to life.  Today it is 40 degrees, raining, and we all have the sniffles.  Luckily, we have leeks; washed and ready.  I'm making my favorite leek/potato soup: comfort food and healer of colds.  Here's my recipe for those of you who may also be up to your noses in snow and cold.

Colleen's Leek/Potato Soup:

4-5 nice fat leeks, or twice that many smaller ones, washed and sliced in thin rounds

1 yellow Spanish type onion, chopped

4 self-respecting potatoes.  I like the yellow, thin skinned kind, scrubbed and cubed. (If you only have bakers, peel them)

2 TB Olive Oil
1 TB Ground (powdered) mustard
2TB Bouillon (I like the brand, "Better Than Bouillon") either vegetable or chicken
Salt, to taste
Ground Pepper, to taste
8 Cups of water

In a large soup pot, heat the olive oil and add the leeks and onions.  Sautee until the onions begin to get soft and then add the potatoes and the ground mustard.
Sautee a little more (5 minutes) and add the remaining ingredients.
Simmer until the potatoes are tender, adjusting seasonings to taste.

If you like a smooth soup, you can blend it, but I personally like mine more chunky.

Serve with a lovely french bread, and feel better!