The closest TJ store to me is an hour away so I don't go there as
often as I would like. Long before yesterday's trip I collected a
list from the last sharing here of people's suggestions to look for,
and perhaps buy. My list had about twenty things on it, about ten of
which I did buy that are new to me.

But a most delicious find was through an in-store sample offering of a
wee toasted Raisin Rosemary Crisp topped with a 1/2 teaspoon of
Cambozola Triple Cream Soft Ripened Blue Cheese. Wow! The toasts are
just over an inch square and rather thin, and the cheese has such a
mild and creamy flavor I had to ask what it was.

I have a bit of this cheese out to warm up some for munching on the
toasts while I prepare all the goodies to cook up a triple-big pot of
the Potato Leek Soup I've come to love and share with friends who
seldom cook for themselves. I am one happy girl!

Potato Leek Soup, rfc jmcquown on 31 Aug 02

2 large white potatoes, peeled and diced (I use 3 lbs. Yukon Golds)
2 large leeks, washed well and thinly sliced, finely chop the lighter
green parts, but not the full-blown tough leaves) [I use six to
eight]
4 cups chicken broth or stock (2 qts. broth, plus 3 Tbsp. Penzeys
Chicken Soup Base and Seasoning)
1/2 tsp. salt (up to 2 tsp. while tasting)
1/4 tsp. pepper (1 fat tsp. fresh ground white)
1/4-1/2 cup heavy cream (1 qt. half & half)
dash of nutmeg (up to one nut, freshly zested)
1 Tbsp. dried parsley for garnish optional (definite, sprinkled on
each bowl served, along with shreds of whatever nice melting cheese I
may have on hand.)

In a large pot, combine potatoes, leeks, chicken broth, salt and
pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20
minutes or until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in
blender or food processor with about 1/4 c. broth and process until
smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot
prepared bread bowls. Sprinkle with parsley. Serves 4.

I do not strain the broth to then process the veggies, I just use my
potato masher so as to leave bits of them in for a good to me mouth
feel. I also do not serve in the lightly toasted bread bowls, but
always have plenty of the fresh baked French Bread loaves my grocer
offers when I make this really good (and begged for) soup.
....Picky