Feeling Leeky

Word of the day kids: Leek! No, not the kind coming from my ceiling after last week's down pour, but the vegetable. I like to think of Leek as Onion's mellow little brother. They look a lot alike, but Onion has a more outgoing personality and gets invited to more parties. I like Leek though and that's why we're going to focus on him today. I could personify leeks and onions all day, but I'm going to stop now because I want to talk more about eating them.

Did you know that leeks are low in Sodium, and very low in Saturated Fat and Cholesterol? They are also a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium, and a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese (nutritiondata.com). Plus, the regular consumption of leeks has been known to prevent heart disease and certain types of cancers. I'd say that's at least 10 points for team leek.

One of my favorite leek recipes is good old fashion Leek and Potato Soup, especially on a crisp winter day like today. Now that you're a leek fan like I am, try this tasty recipe courtesy of Pinch My Salt.

INGREDIENTS

• 3 tablespoons butter
• 3 leeks, thinly sliced
• 1 medium or large onion, chopped
• 6 - 8 russet potatoes, thinly sliced
• 3-1/2 cups chicken broth (or enough to barely cover potatoes)
• 1 cup heavy cream
• salt to taste
• fresh ground black pepper to taste

DIRECTIONS

1. Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2. Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3. Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat. stirring frequently, then remove from heat and serve.

* Notes: Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. You don't need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply adding vegetable broth.