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When we were at the supermarket yesterday, I noticed the leeks right away, I found them to be larger with a lot more white to cook with than what I have seen lately, which is why I snatched them up. My immediate thought was leek and potato soup. Soup, or I should be more specific most soups, are relatively easy to make; sauté an onion until translucent, add your vegetables, then your stock and herbs and simmer; puree or not, it is up to you. Personally I prefer my soups pureed because I love the thickness. Leeks are one of my favorite vegetables because they are very versatile and I love their subtle, elegant flavor. I think that it is precisely their subtle flavor that makes them so nice to incorporate into soups, stews, quiches and omelettes.

The kitchen smells very warm and inviting, having soup simmering on the stove makes one forget about the cold outside even though today is relatively warm for a day in December. I would not mind it at all if it remained like this until Spring. I would still make soup because soup feels wonderful once the thermostat dips below 50 and we are going to be south of 50 well into April. So I have a lot of soup to make in the coming months.