CAPRIAL PENCE

I don’t know about the rest of you but I am so tired of this election I just want a decision made and let's get on with our lives. After almost two years of this election noise I think we are all worn out.  Here in Oregon we have a vote by mail election.  Vote by mail is great in so many ways, no standing in line, time to think about your choices, and you can have a glass of wine and dinner while you vote.  What to eat is the big question…..

After all the turmoil of the last few weeks, the decisions we make this election seem to carry even more weight.  So when my husband John and I were thinking about what to eat for dinner while we voted, comfort seemed to be the key word.  For me, potatoes are one of the most comforting foods, it may be all those Irish and German ancestors of mine.  So potatoes need to be part of dinner but what else? … soup!  When I have a bad day or feel sick that’s what I need and want.  So John and I decided to make potato leek soup for dinner.  Comfort in a bowl.

The key to a great soup is using the best ingredients and proper seasoning.  The first key ingredient is homemade stock -- it really does make a really big difference.  The fastest way to make super good stock is a pressure cooker.  Beautiful stock in 45 minutes.  Better than I can make at the restaurant in 48 hours.  Add some Yukon Gold potatoes, wine, leeks, cream, and cheese and you have a dinner to fortify your voting choices. 

When you begin the soup it is really important to sauté the leeks and onions slowly over medium-low heat until very tender.  This step can take about 15 minutes.  Then add some dry white wine and reduce the wine until it is just about dry.  If you’re in a hurry, cut your potatoes smaller, so they cook faster. Once your potatoes are tender, add your cream and cheese and puree.  Slice the chicken and cook slowly until just cooked through.  Season.

Seasoning is important.  Most home cooks and even some professional cooks don’t taste their food.  So when you are seasoning, taste!  With potato leek soup we like to use  Worcestershire sauce, soy sauce, cayenne, salt, and black pepper.  Now it's time to pour a great glass of red wine, dish up a bowl of soup, cut a big hunk of homemade bread and sit down to decide the fate of our country.  Now, one word of warning: only 1 glass of wine until the ballot is filled out, you wouldn’t want to make a bad choice.  Then, after your done, you can toast with a second glass of wine!

Cappy's Potato Leek Soup

Serves: 6

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

1 onion, diced

3 leeks, julienned and washed

5 cloves garlic, chopped

1 cup white wine

4 cups diced Yukon Gold potatoes

5 cups good quality chicken stock

3/4 cup heavy cream

1/2 cup grated parmesan cheese

3 boneless skinless chicken breasts, about the only time we use this cut

salt and black pepper

soy sauce

cayenne sauce

Worcestershire sauce

In a large sauce-pan heat the olive oil and butter until bubbling.  Add the onions and leeks and cook over medium-heat until the onions are really tender about 10-15 minutes. Add the garlic and quickly saute about 30 seconds.  Add the wine and cook until the liquid is just about reduced.  Add the potatoes and chicken stock and bring to a boil.  Cook the potatoes until tender about 10-15 minutes depending on the size of the potatoes. Add the cream and cheese and puree.  Slice the chicken thinly and add to the soup.  Cook just until the chicken is cooked through.  Season with salt, pepper, soy sauce, cayenne, and Worcestershire sauce. Taste, adjust.  Serve hot topped with a bit more cheese.