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Eat. Drink. Stay Warm. 
Dec. 11, 2012 9:08 am 
Like many of you, when it starts to get colder outside, I start to want to hibernate. Especially when the holidays are close, I want to hang out at home, in my pjs, doing homey things like baking cookies and Christmas movie marathons...and online shopping...and other stuff that doesn't require me to get dressed or leave the house. 

I also start to want to cook belly fillin', rib stickin' comfort food.  A lot. 

It's finally cold here in the midwest, and cold nights mean SOUP! I love soup, don't you?  An easy and delicious soup I enjoy can be found in Julia Child's The Art of French Cooking cookbook.  Nothing tastes better with this leek and potato soup than a beautiful glass of wine.  I chose a sweet Sofia Rose (2011, Francis Coppola, Monterey) because A) it's what I had in my house, and 3) I like it.

Not to mention, D)  it comes in a super pretty bottle ;-)

I am interested in wine, but I am not a wine expert and I am just beginning to understand much of the wine jargon the experts use.  I guess what I'm saying is I likes what I likes. 

Deal with it wine snobs.

If you're interested, this particular bottle of Sofia Rose can be found in the wine section at my favorite store, Target, (they have EVERYTHING!) for around $15....but you should choose what you like to accompany your own piping hot bowl of this amazingly lovely deliciousness.

Here's the recipe:

Potage Parmentier (Leek and Potato Soup)
(Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck)

A 3 to 4 quart saucepan or pressure cooker
3 to 4 cups or 1lb. peeled potatoes, sliced or diced
3 cups or 1 lb thinly sliced leeks including the tender green (or yellow onions)
2 quarts of water
1 Tb. salt
4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
2 to 3 Tb minced parsley or chives

Either simmer the vegetables, water, and salt together, partially covered for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer, uncovered for 15 minutes.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill.  Correct seasoning. Set aside until just before serving, and then reheat to simmer.

Off heat, just before serving, stir in the cream or butter by spoonfuls.  Pour into bowls and decorate with herbs.

And voila! A simple, homey, winter tummy warmer!

Enjoy :)

Leek and Potato Soup
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Wendy Bell Wyckoff

Member Since
Nov. 2007

Cooking Level

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Quick & Easy, Gourmet

Walking, Reading Books, Wine Tasting

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About Me
I love to read and write and cook. And read about cooking. And occasionally write about my cooking adventures. I also love to eat and drink and spend time laughing with family and friends.
My favorite things to cook
I mostly cook meals for my family. I like to try new ingredients and to experiment with recipes.
My cooking triumphs
Every meal that tastes good and makes my family and me smile is a personal triumph. Presenting 'pretty food' is something I enjoy. Pretty food makes me happy before I even take a bite.
My cooking tragedies
So many...most recently, starting my deck railing on fire when I was attempting to grill.
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