Potato Leek Soup

Potato Leek Soup

1 pound Idaho Russet potatoes, diced
2 medium leeks
1.5 tablespoons dried thyme
salt and black pepper
3 cloves garlic, chopped finely
4 tablespoons extra-virgin olive oil
1 cup grated parmesan cheese
28 oz. vegetable stock
6 cups water
1 tablespoon turmeric powder
2 bay leaves

Cut leeks at the point where the white and green sections meet. Chop the white portion finely, and choose the two largest green leaves. Discard the remaining green parts.

Saute garlic in olive oil in a large stock pot until tender over medium heat. Add leeks, and continue to saute until leeks have become tender. Next, add the potatoes and cook for another 5 minutes. Pour in water, stock, bay leaves, and 2 of the green portions of the leeks, and allow to come to a simmer. Now add salt, black pepper, and thyme. Simmer until potatoes have finished cooking, or about 40 minutes. Add turmeric powder, and turn off heat. Add parmesan cheese. Stir, and allow to cool for 5 minutes. Enjoy!

Serves approximately 7.

Parmesan Garlic Polenta

Polenta is a grain made of yellow cornmeal, and is commonly eaten in Northern Italy. It is often fried, or boiled into a paste-like consistency. I have added garlic and parmesan to my quick-cooking recipe for a flavorful touch.

Parmesan Garlic Polenta

4 cups milk (whole, 2%, or non-homogenized organic skim)
1.5 cups polenta (yellow cornmeal)
1/2 cup parmesan cheese
3 tablespoons extra-virgin olive oil
1 small clove garlic, chopped finely
salt

In a large pot, saute garlic in 1 tablespoon olive oil until tender. Remove the garlic from the pot.

Next, add milk and salt to the same pot. After it is boiling, add polenta. Reduce heat to medium-low. Continue to cook and constantly stir until most of the liquid has cooked away, and the meal has thickened, being careful not to burn the polenta. Turn off the heat, and immediately add parmesan cheese, cooked garlic, and remaining olive oil.

Serves approximately 4.