le petit ballon: Potato Soup

I typed six goals on September 22. Five are completed. I need new ones.

Update on Wally. He's doing very well. As a matter of fact he let me scratch and pet him for 5-7 minutes this afternoon...AND...he let me brush his fur. We're hitting it off pretty good.

A friend from across town came by to visit. She stayed for dinner. The weather was so lovely today that I opened my window and patio door. Alas, could it be that it's beginning to feel like autumn around here?

Friday nights are the best. I love how the neighborhood settles in for the evening. It's quiet outside, except for the occasional loud vehicle...and train. Things feel peaceful, as if we're all exhaling a sigh that the work week is done. Let us slowly inhale and exhale before we jump back into Monday.

Here's to lovely times, gorgeous sunsets, serene mornings, good food, favorite friends and unforgettable conversations.

I love to cook.

Frankly I don't need an excuse to cook. But there is an added degree of pleasure when I cook and a friend or loved one eats my food. With a nod to the season and the weekend, I decided to make soup and make it a comforting one.

Leek and Potato Soup with (Turkey) Bacon Grilled Cheese Sandwich

Soup recipe adapted from The Complete Kitchen Garden, June 2011

Accompanying cooking music selection: The soundtrack to the motion picture Sideways

Accompanying wine selection (it was the only selection available in (my) house): Voga Italia Moscato

4 tablespoons unsalted butter

3 medium leeks, white and pale-green parts only, coarsely chopped

3 cloves garlic

5 Idaho potatoes, but into 1-inch cubes

6 cups low-sodium chicken broth

1/2 teaspoon ground nutmeg (scant 1/2 teaspoon)

1 bay leaf

Salt and pepper, to taste

In large pot, heat the butter over medium heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 10-11 minutes

Add the potatoes and cook another 4-5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 25-30 minutes. Remove the bay leaf.

Ladle some of the potatoes and soup into a blender. Puree until smooth and creamy. Return soup into the pot. Ladle some more potatoes and soup into blender and puree. Incorporate soup back into the pot and give it a good stir, mixing the creamy texture with some of the chunky potatoes.

Season with salt and pepper and serve with a (turkey) back grilled cheese sandwich. ENJOY!