Leek and Potato Soup with a Grown Up Grilled Cheese

If you haven't noticed by now, I tend to go into too much detail when it comes to describing things...so that's why a picture of my fingers and some dirt between the layers of the leek ended up on the blog. It is to show someone working with a leek for the first time how to cut and clean it properly. Don't worry, in the future I won't show any pictures about field dressing a dear, mainly because I don't know how to do it. =)
To clean a leek:
Cut the bottom off of the leek. Cut the green top portion that you won't be using off and discard. Take your knife and slit the leek down the side from top to bottom, penetrating all layers of the leek to the center. Fan the layers out a little. Turn it upside down and rinse under cold water. All of the dirt and sand should rinse off. Remove the outer layer of the leek and discard. It will not blend like the outer layer of an onion.

Not so long ago, I discovered Sweet Cooked Ham in the deli case. Since then, I've used it in omelets, muffuletta sandwiches and for this meal, it found its way into what I call a Grown Up Grilled Cheese.

Grown Up Grilled Cheese
2 slices of sourdough bread
2 slices of Sweet Cooked Ham (thin, but not see-through)
1 thick slice of swiss or cheddar cheese
butter

Place a non-stick skillet on a burner turned to medium/ med-low heat. Allow skillet to warm up. Smear butter on all sides (4) of the bread. Assemble the sandwich with the cheese and ham. Cook in the skillet 3 minutes on the 1st side, maybe 2 minutes on the 2nd side. Remove from heat when a golden brown crust forms. Serve and eat immediately.

Leek and Potato Soup

3 leeks washed and sliced (mostly white, but some green)
½ of a medium onion – diced
3 or 4 carrots – diced
1TBSP olive oil
1 tsp butter
3-4 medium potatoes – cut into small pieces (or 5 red potatoes)
1-2 qts chicken broth
1 bay leaf
dash of freshly ground pepper
¼ tsp of salt
Pinch of herbes de Provence

Heat up a lined soup pot for 1 minute. Add olive oil and butter. Add leeks, carrots, and onions; stir thoroughly. Reduce heat to med-low and allow veggies to sweat in their own juices for 3-4 min. (sometimes I add a little broth ¼ cup at this point). Add 1 qt broth, bay leaf and freshly ground pepper. Bring just to a boil; reduce heat to medium and cook 10 minutes, or until potatoes are done (soft when pressed against the side of the pan with a fork).

Remove the bay leaf and put veggies with broth into a blender (or use a hand emersion blender) and puree the mixture. Return to the pan. Taste for seasoning. Add salt, maybe additional broth (if mixture is too thick for your liking) and a little Herbes de Provence. Serve warm.

***This freezes well in a large portion or in lunch-size portions.