Cream of potato and leek soup with kielbasi

Ay, leeks is good. Shakespeare always cracks me up and that line from Henry V has stuck with me since I first read it decades ago. Ol' Billy Boy was right. Leeks are good, and they're spectacular in this creamy, satisfying soup.

What you'll need:

• 3-4 leeks, sliced
• Diced onions
• Minced garlic
• Diced celery
• Smoked kielbasi
• Butter
• Olive oil
• Flour
• Sliced potatoes
• Freshly ground pepper and kosher or sea salt
• Milk
• Water

If you don't know how to prep the leeks, do a search on youtube.com for a video. It's an easy process. Just slice off the root end and a bit of the tougher dark green leaves on the other end. Cut them lengthwise in half, then slice across each half. After I slice them up, they go in a bowl of water to clean them because there is often dirt between the layers.

Put a stock pot on medium-high heat with a splash of olive oil and brown the kielbasi. Remove the kielbasi from the pan, add a few tablespoons of butter and a bit more olive oil. Turn the heat down to medium. Add the onions, celery, and leeks, season with salt and pepper, and allow to cook until soft.

Add the sliced potatoes. No need to peel the potatoes. They'll get whizzed up in the end, and you won't even know they were there to begin with. Just be sure to use a waxy potato like red bliss or Yukon gold. Season the potatoes with salt and pepper, and allow them to cook with the other veggies for a few minutes.

Sprinkle with a few tablespoons of flour, mix together, and keep stirring while everything cooks for another couple minutes. Next, add equal parts of water and milk until it comes up over the veggies by about a half inch. Turn the heat up to high, and let it come to a boil. Reduce the heat and let simmer until the potatoes are soft. Taste the soup and add more salt and pepper if necessary. If you have some chicken base or bouillon, you can add a little for some extra flavor.

When the potatoes are soft, get out your hand blender. Whiz everything until pureed. If it's too thick for your liking, add a little more milk. The soup is done. You can throw all the kielbasi back into the soup or use it as a garnish when serving.

It is so creamy and comforting. The sweetness of the leeks and onions combined with the saltiness of the kielbasi make this soup a show-stopper. I'm sure Shakespeare would have loved it.

Smashed potatoes with garlic and cream cheese

You say potato, and I say potato, too! In this case, smashed potatoes with garlic and cream cheese. So creamy, so yummy, so comforting. I could eat these with much glee and satisfaction as my main meal, but they are certainly welcomed as a side dish on any table.

What you'll need:

• Small red potatoes, halved or quartered
• Lots of fresh garlic
• Cream cheese
• Butter
• Milk or cream
• Fresh or dried chopped chives
• Freshly ground pepper and kosher or sea salt

Start by halving or quartering the potatoes. You want them to be similarly sized, so they finish cooking at the same time. Put them in a large pot, and fill with water just to cover the potatoes. I'm using garlic cloves, so I just smash them with a knife, take the peel off, and give them a quick chop. You really don't even have to slice them. They'll get smushed up after the potatoes cook. I love garlic, so I add an abundant amount.

Bring the water to a boil, then turn down the heat, and let the potatoes simmer until tender. They're ready when a fork pierces them easily. Drain the water, leaving the potatoes and garlic in the pot. Add as much butter, salt, and pepper as you'd like. Add a splash of milk or cream, not too much needed here. Add about half a block of cream cheese, or more, depending on how much you're making. I have dried chives, so I like to add a couple tablespoons of those.

Now they're ready to be smashed. I have a regular, old-fashioned hand masher that I always use for these. I like my smashed potatoes chunky, so it doesn't take a lot of muscle to get them to the consistency I want. Just be sure not to overwork them. You don't want to end up with gummy potatoes. Taste them, and adjust the seasoning as necessary.

You'll want to spend some time alone with these potatoes.