St. David's Potato-Leek Soup

March 1st was the feast of St. David, the patron of Wales. In Wales and Welsh communities throughout the world, St. David's Day is celebrated in a similar fashion to St. Patrick's Day here in the United States, with parades, parties, and good food. Sometimes school children in Wales even get the day off! You can learn more about St. David here.

It is traditional on St. David's Day for the Welsh people to adorn themselves with either a daffodil or a leek. When I found this out I immediately thought of potato-leek soup, known to fancy people as vichyssoise. This soup used to be a Christmas Eve tradition for my parents until I came along. After that Christmas Eve lunch/dinner was whatever I chose for my birthday!

I hadn't had potato-leek soup for a long time and was really looking forward to making it. As soon as the raw vegetables hit the warm chicken broth the smell was amazing, and I had barely started cooking! This soup is smooth and velvety and perfect for these still chilly Michigan days. The first spoonful was heavenly, the kind where you just have to close your eyes and say, "mmmmm." I don't think I've eaten something that satisfying in long time. I must make potato-leek soup more often.

Potato-Leek Soup

Ingredients:
-6 cups sliced potatoes (I happened to use Yukon Golds this time.)
-3 cups sliced leeks
-8 cups chicken stock
-2 Tablespoons butter
-1 cup half & half
- salt and pepper

Simmer vegetables in stock until tender. Cool slightly. Puree in blender.

When ready to eat, add half & half, butter, and salt and pepper to taste. I actually left pepper out of my batch because I didn't want little black dots all over my smooth white soup. If you don't care, go for it. You could also use white pepper. Garnish with minced chives or parsley. Enjoy!


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