Potato Leek Soup

October 4th, Happy Birthday Meghann. I’ve been working overtime as much a possible at my “day job”. The weather has turned seasonably cool so I made soup today. I made a Leek and Cauliflower Soup. It is basically Vichyssoise served hot. The quick version is to take 2 leeks and cut away the green part. Wash the greens and freeze for use in another stock later down the road. Split the white part down the middle. At this point you have a choice. You can place the halves under cold running water to remove the grit if it is heavy fanning the halves like a deck of cards. If not too dirty cut the halves in half moon shapes as thick or thin as you like the put in a bowl of cold water. If using frozen cauliflower put in microwave in covered dish and cook to manufactures suggested time. While the cauliflower is cooking take some bacon drippings or butter and heat up in the bottom of a stock pot. Add the dried sliced leeks and cook until wilted, add three quarts of stock and cauliflower when finished cooking in microwave. If you don’t have stock you'll have to substitute Maggi bullion or Tones chicken soup base with water, I would wait to season after you know what the stock taste like. Add salt and pepper to taste and bring to a simmer for 20-30 minutes. Turn off heat and add 1-2 cups of Great Value cream. Re-season and if you want it chunky use old fashioned masher. If you like it smoother use a Bruan stick blender or blend half of it in a jar blender. Never fill blender up by more than half with hot liquid and hold lid on by placing a thick towel over lid and holding down. Chop a good hand full of parsley and add at service. Add any stems to back to the bag of leek trimmings.