Your Comfort Food Recipes
Dave's Rutabaga-Leek Soup
Someone gave me a box of vegetables. I gave some to the llamas--they loved the kale--and I ate some myself. I was left with a large leek and two rutabagas. I said, "Ok, let's make soup.” This is what I came up with and I think you'll find this to be a great comfort food on a cold day. If you want to make Vichyssoise, follow the instructions but serve the soup cold.
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1 rather large leek
2 nice-sized rutabagas (or 2 big potatoes)
2 1/2 cups chicken broth
2 strips bacon or 1 cup bacon bits
1 cup cream
2 teaspoon butter
Put the bacon in a large pot and fry until crispy. Add the butter.
Slice the leek and add to the pot. Cook until the leek is wilted. Add the chicken stock.
Dice the rutabagas and add them. Add the bacon bits if you're using that instead of regular bacon.
Bring to boil, then simmer for about 30 minutes or until everything is real soft.
Puree everything using a blender, food processor, or (my favorite) a hand-held blender.
Add the cream and blend a bit more.
Add salt and pepper to taste.