I have been saying, for several years, that I am secretly a 65-year-old woman. Proof: I love cardigans, soup and crafts. Once the air gets a little nip to it, I start thinking about soups and stews and warm hunks of bread and apple cider. First soup of the season: Potato Leek. I don’t even think you need to follow a recipe. Just combine whatever ratio of potatoes and leeks you like, throw in some onion or shallot or garlic. Add chicken or veggie stock, salt, pepper and a splash of some milk (or half-and-half, if you’ve got it). It tastes like fall to me.
But also? I want to fatten up once it gets cold. That means it’s cake time. Specifically, yellow cake filled with apple-blueberry preserves and iced with maple-whiskey frosting. Hello, new pant size. We meet again.
Potato Leek Soup
- 6 medium-size potatoes, peeled and cubed
- 2 large leeks
- 1 shallot
- 3-4 cups chicken stock
- 1/2 c. milk/half & half
- Salt and pepper to taste
- Shredded cheese (recommended: cheddar or gouda) and bacon crumbles for garnish
Yellow Cake with Apple-Blueberry Filling and Maple-Bourbon Frosting*
- Yellow cake recipe from How to Cook Everything
- Apple-blueberry spread from my mother-in-law
- Maple bourbon frosting (1/4 c. maple syrup, 4 oz. cream cheese, 4 oz. butter, 2 cups powdered sugar, splash of bourbon)
*This could use a shorter name.