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.

Cream of Broccoli Soup with Cheddar Cheese

Have I mentioned that my favorite season is soup season? Right, I have. So here is another of my soup season recipes.

It starts just as many soups start - with chopped carrots, celery, onions, and garlic. Put your stock pot on medium-high heat with a couple tablespoons each of butter and olive oil. Add the carrots, celery, and onions. Season with freshly ground pepper and kosher or sea salt. Allow the veggies to cook until soft. Add the garlic and broccoli and cook for a couple more minutes.

Sprinkle the veggies with a few tablespoons of flour. If there's not enough fat in the pot, add a little butter or oil before you add the flour. Allow to cook for at least a minute, stirring frequently. The flour will help thicken the soup.

After the flour has cooked for at least a minute or two, you can add the liquid. I like to use equal parts of water and milk just until the veggies are covered. I also add a bit of chicken base for some extra flavor. Don't forget to season the liquid with salt and pepper. Turn up the heat and bring it to a boil, stirring often. When it comes to a boil, reduce the heat and allow to simmer until the broccoli is soft.

At this point, I bring out the boat motor - a/k/a an immersion blender - to puree the soup. You can also do this in a blender, but it is well worth the $10 to get yourself a hand blender. After it is pureed, taste the soup, and adjust the seasoning as necessary. Turn off the heat, and add a handful of shredded sharp cheddar cheese.

This is a creamy, thick, flavorful soup. It's also great for kids who don't like to eat veggies. It comes together so quickly and easily, you'll want to make this soup for any season.

Vegetable crab soup with a kick!

You know what my favorite season is? Soup season. When the weather turns cold, there's nothing better to warm the soul than some homemade soup. I make a variety of soups, and I'm sure I will eventually put them all up here. If you ask my husband, this one is his favorite.

What you'll need:

• Lump crab meat
• Diced carrots, celery, and onions
• Can of diced tomatoes
• Finely chopped garlic
• Finely chopped jalapenos
• A variety of frozen veggies: corn, green beans, peas, etc.
• Tomato paste
• Old Bay seasoning
• Worcestershire sauce
• Chopped fresh herbs or dried herbs: parsley, oregano, cilantro, etc.
• Salt and pepper to taste
• Butter and olive oil

I'm sure you'll notice that I don't use quantities. I never measure, so it's really up to you as to how much of any given ingredient you'd like to use.

Put a stock pot on medium-high heat with a few tablespoons of butter and a splash of olive oil. Throw in the carrots, celery, and onions, season with kosher or sea salt and freshly ground pepper. If you're using dried herbs, throw them in now. If you're using fresh, save them for later. Sprinkle generously with Old Bay seasoning. Allow to cook until veggies are soft. Throw in the chopped garlic and allow to cook for another minute.

Add the chopped jalapeno - as much or as little as you like. I had a can of jalapeno slices, and I used only 4 slices. It doesn't take much to get a nice little kick in this soup. Stir in a spoonful of tomato paste, and allow to cook another minute. Throw in your frozen veggies - whatever variety you'd like and as much as you'd like of each. I used corn, green beans, and peas. Stir everything together and allow to cook for a few more minutes.

Add the can of diced tomatoes. Season tomatoes with salt and pepper. If they are too acidic, add a sprinkle of sugar. Fill the empty tomato can with water and add to the pot. You may need more than one can of water to cover the veggies.

Add a splash of Worcestershire sauce. Taste the broth. Adjust the seasoning if necessary. Allow the soup to come up to a boil. Remove from heat. If you are using fresh herbs, throw them in now. Stir in the crab meat, and the soup is done.

This is such a tasty soup. You get the little kick at the back of your throat from the jalapeno and Old Bay combined with the sweetness of the veggies and crab meat. All you need is some warm, crusty bread with butter to complete the meal.