Back to the Grind

Well ya'll, I'm up to my old tricks again. Second week of school and I'm settled in on a Friday night in front of my computer (with my dinner) to start on next week's readings. It's a grind...but this soup you see so poorly photographed here is making me very happy. Maybe it will make you happy too.

Potato-Leek-Squash Soup

2 Tablespoons of butter

2 Leeks carefully washed and sliced thin

1 Acorn Squash, peeled and cubed into 1 inch cubes

4-5 medium Yukon Gold potatoes, washed well and cubed into 1 inch cubes

2 Bay leaves

7 cups of broth (of course homemade is best, BUT "Better Than Bouillion" gets two thumbs up around here for fast and tasty, vegetarian and organic, too).

corn starch for thickening

2 Tablespoons of heavy cream

1 1/2 teaspoons of prepared horseradish

saute your leeks in the butter until tender

add salt, pepper, and the bay leaves

add squash and potatoes, cook about five minutes or so, stirring them around the pot

add your broth and bring to a boil

once boiling, mix the corn starch with water and slowly add it to the boiling broth, stirring constantly until it is incorporated

turn it down to simmer and simmer until the potatoes and squash are tender (about 15-20 minutes)

Remove from heat, add your heavy cream and horseradish and serve.

ENJOY!!

Back to work now. I hope to see you tomorrow.