Potato Leek Soup
Ingredients:
2 leeks, cleaned and diced
8 potatoes, peeled and diced
1 large onion, diced
1 C white wine
1 C water
1 C milk
1 C half and half
2-3 T Olive oil
2 T butter
Salt and pepper
Paprika
Optional Toppings: bacon bits, croutons, parmesan cheese
Directions:
In a soup pan or deep frying pan, saute the leeks, potatoes and onions with about 1 teaspoon of salt until the leeks are soft. Add the wine and allow the alcohol to burn off for at least 5 minutes. Add the water and cover to simmer on low heat until the potatoes are soft. Using an immersion blender, blend the ingredients until smooth. Add the milk, half and half, butter and season with salt and pepper to desired taste. When serving, sprinkle paprika on top of the soup.
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Farmhouse Buttermilk Biscuits
Ingredients:
2 C flour
4 t baking powder
¼ t baking soda
1 t salt
⅓ C butter
⅓ C plus 2 T buttermilk
Directions:
In a large bowl, add all dry ingredients and the shortening. Cut the shortening with 2 knives. Add buttermilk and turn onto a floured board. Knead lightly. Pat into ¾ inch thickness. Cut in desired shape and place onto a greased baking sheet. Makes about 10 biscuits. Bake at 450 degrees for 12 to 15 minutes.
Biscuits may be topped with butter, jam or honey.