Creamy Potato and Leek Soup...and Hunkering for Sandy

As you read this, we are in the process of hunkering. I'm not sure I've ever fully understood the meaning of that word but we've been instructed to hunker down so we're giving it our best shot. As most of you know, we live in New York and, consequently, are in the path of Hurricane Sandy. No, we won't take the biggest hit but she's definitely coming to call. There have been mandatory evacuations in the most flood prone areas but we are fortunate enough to be safely ensconced on a high floor of a solid brick hi-rise building. Nevertheless, the city's hurricane prep affects us as well. As of 7:00 pm last night, all trains and buses have been suspended and we're told that bridges will be open only on a case by case basis depending on wind speeds. Schools and offices are closed.

New Yorkers have been advised to stock up on food and supplies, stay home and hunker down. OK, then. We endured the "panic shopping" frenzy at our local supermarket because there always seems to be something we're in the mood for. Although if we were to take a good inventory of our fridge and pantry, I'm sure we'd find enough calories to survive through several hurricanes and a few snow storms. But I had been wanting to make a pot of soup and it does seem like such perfect hunkering down food.

I really like this recipe because it's quite easy, healthy, filling and makes a lot of soup. We have enough soup, in fact, for the entire hunkering duration. For those unfortunate folks who are in harm's way from this storm or whose homes will be threatened, we have the greatest sympathy. But while the pounding and howling of the storm's winds outside is eerie, we are very grateful to be safe and warm and dry. Hadley is peacefully napping on her blanket on the couch and Brian and I are comfortably tucked under a comforter, watching TV reporters on stormy beaches and eating this delicious soup. Enjoy and be safe!

Ingredients
3 Leeks, thoroughly washed and sliced
1 Tablespoon olive oil
5 - 6 Baking potatoes, peeled and cut into bite size pieces
3 - 4 Cans (14 oz. each) low fat, low sodium chicken stock
1 Cup low fat milk
Salt and pepper to taste
Optional garnishes:  croutons, bacon, cheddar cheese, scallions or chives

Add the olive oil and leeks to a Dutch oven or other large stock pot and cook on medium low for approximately 10 minutes or until the leeks are translucent but not browned. Add the potatoes to the pot along with enough chicken stock to cover them. Bring to a boil and cook for approximately 20 minutes or until the potatoes are fork tender.

Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. Puree most of the soup but leave some potato pieces intact, if you like. Place the soup back in the stock pot and turn the heat to medium. Add the milk and season with salt and pepper. Without the milk the soup will be extremely thick. Add more or less as you desire. The soup will also thicken in the refrigerator overnight so add more milk or water to thin it out to your desired consistency. Garnish as desired and serve hot. Makes approximately 10 servings.