Years ago my favorite recipe book was San Francisco à
la Carte by the Junior League of San Francisco (1979). My dog-eared and
well-worn book has followed me around the country and the world, actually. From
California to Ireland, Texas, New Hampshire and Massachusetts.
I love this potato-mushroom soup recipe. It's good
year-round.
In a large saucepan, melt 4 T butter and 5 large leeks,
washed and sliced with 1/2 pound of sliced mushrooms for about 5 minutes,
stirring constantly. Add 4 cups of chicken stock with salt and pepper to taste.
Bring to a boil and add 4 medium peeled and diced potatoes and turn down to a
simmer with cover partially on the pot for about 30 minutes.
Cool a bit and then blend in a blender, food processor or
with an immersion blender, adding1 cup of light cream.
Do not boil when you reheat. Garnish with chopped chives and
a dollop of creme fraiche or sour cream. Cooked bacon is also a nice addition.
