Potato and Leek Soup

http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

https://web.archive.org/web/20110403160232/http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

This soup was really good. I didn't bother with the "bouquet garni" thing and just put in some dried thyme (a bit less than 1 tsp), ground fresh pepper, and bay leaves loose. Remember to remove the bay leaves at the end before mixing though. Also, I used only 1/3 cup cream, and 2 leeks. I used a stick blender to puree. I left it with some rough texture, which was nice. My mother-in-law ate it too and we all loved it.

Mushroom and Leek Soup

http://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-with-Parsley-Dumplings-357310

I halved this recipe, first of all. I followed the directions closely, but when it came time to begin making the dumplings I decided not to since it was already dinner time and I didn't want to eat late.

After trying the soup, I realized that the dumplings are really important. The soup had a nice flavor, but it needed something else in it to make it satisfying. The dumplings would have fulfilled that role. Or perhaps barley or rice would work well too. But as is, the soup on its own is way too light.

Neither of us are excited about leftovers...perhaps I will freeze it or turn it into risotto or something.