What to do while that big game is on.

My husband is watching a big football game so I think I'll cook. Here's what I'm serving at half-time. As written, it's a good recipe for vegetarians. (Hi Jen!) However, I added chicken stock to amp up the flavor, and crumbled bacon for some extra crunch, and a little additional smoky accent.

Leek Potato Soup

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth (I used organic chicken stock)
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives
Crumbled bacon

Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Serves 6

Bon Appetit!

Oh, and by the way....we bit the bullet and bought a refrigerator today! Woo hoo! Cold storage for more cake stuff!!!