COMFORT FOOD: A CREAMY POTATO LEEK SOUP SUPPER

)I am not sure what is different about this past week, but I have craved citrus and soups. OH YA, I forgot, I was sick. Well meds are circulating through my system and I am beginning to turn the corner on my return to health.

So today, I had all the ingredients to make a Potato Leek Soup, with a field green & spinach salad, and whole grain cheesy garlic basil French bread.

Whole Grain Cheesy Garlic Basil French Bread	Potato Leek Soup
Bakery Whole Grain French Bread	1 small to med. cooking onion chopped
Garlic Powder	3 large leeks, thinly slice only the white part
Chopped Basil	Saute’  the onion/leek mixture in 3 TBSP of butter  until softened
Extra Virgin Olive Oil fresh Shredded Parmesan	Prepare a cooking pot with 4 cups of chicken stock (I buy mine, low sodium and no msg.)
Brush 4 slices of bread on both sides with oil oil	In a food processor or by hand, thinly slice 6 peeled potatoes and add to chicken stock mixture
Sprinkle garlic, basil, and parmesan on one side and broil until lightly toasted	Add the leek/ onion mixture to the stock  & simmer (approx. 15-20 min)
Repeat on other side Finally stack and slice into quarter strips We eat the bread along with the salad and tossed some into soup as croutons.	Add 2 cups of half and half or could downsize fat and use 2%milk ..skim milk would be extremely thin
	Once all is softened, I blend with a hand mixture to puree the vegetables (I like to leave mine a little chunky) Allow to simmer on low heat until fully heated, being careful not to burn Add 1-2 TBSP chives just before serving Serves 6

Field Greens & Spinach Salad
In a large bowl mix 3 cups each of Fresh Organic Mixed Field Greens & Spinach
Add into greens, 2 tomatoes, cut in half then quartered
Add 4 lg. fresh white mushrooms,sliced
Toss with Balsamic Vinaigrette
Plate up then Top each bowl with a TBSP. of blue cheese crumbles and toasted sliced almonds

From stove to table for soup and preparation of salad and bread was about 1 1/2 hrs.