I arrived home last night with no game plan as far as dinner was concerned. I’m still in a bit of a rut, and the fact that darkness falls shortly after I get home in the evening isn’t helping. Summer’s over, and another long, cold New England winter isn’t far away. It’s soup season again.
We had potatoes on the counter and leeks in the crisper, so a potato-leek soup was my first thought. Our default is usually Julia’s Potage Parmentier, but I wanted to switch things up a bit. We had a batch of freshly made chicken stock in the fridge, plus a couple of hunks of Cheddar and the last of a bunch of fresh dill, so all of those made their way into the pot. I added a couple of blobs of Dijon mustard for tang, pureed the soup with a stick blender once the potatoes were tender, and served it up with crusty bread on the side and a little more fresh dill on top. This soup was quick, comforting, and bowl-licking good – a definite keeper. I’ve posted my recipe here.