Last night at Sunday Dinner™ I made some Potato Leek Soup, and we had it again tonight for dinner. I love how soup is always better the second night when all those flavors have merged and blended together.
My soup started with several cloves of garlic, finely chopped, sauteéd in olive oil, followed by four thinly sliced medium-sized carrots. When the carrots are al dente, I add the six or seven cubed potatos, with the skins. when the potatos have just started to become tender, I added three sliced leeks, including most of the greens, and a red pepper. The leeks get all sweaty and just starting to turn translucent, when I added two liters of vegetable broth, maybe two teaspoons of carraway seeds. I brought the soup to just boiling, then turned the heat down to simmer very slowly for about 45 minutes. Just before serving, I added two pints of cream, and salt and pepper. I would add some sherry or another wine to it, but I was too indecisive to choose one from the cache, so I left it out. I also left out the bacon, for the benefit of Herman and
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