Creamy Leek and Potato Soup

What a crazy winter!  One of the perks was that the mild temps allowed these 2 leeks that struggled last summer to mature over the winter.  This was my first attempt at growing leeks, so I'm not even sure how the winter affected their flavor, but I decided they were certainly worthy of eating if they made the effort to survive the winter.
:)

Source:  foodandwine.com

2 T. unsalted butter

4 large leeks, white and tender green parts only, thickly sliced

1 baking potato (1/2 lb.), peeled and cut into 2" chunks

5 c. chicken stock

1 c. heavy cream

slat and freshly ground pepper

chervil or parsley sprigs, for garnish

Melt butter in large saucepan.  Add leeks and cook over low heat, stirring occasionally, until softened, about 8 min.  Add the potato and chicken stock and bring to a boil.  Cover partially and simmer over low heat until the potatoes are tender, about 15 min.  Add cream and simmer for 10 min. longer.  Working in batches, puree soup in a blender, then return to pan.  Season with salt and pepper.  Garnish with parsley and serve.

Serves 6

Rustic Swiss Chard and Mozzarella Tart

Source:  Adapted from Better Homes & Gardens Magazine

Pastry:

1 1/4 c. all-purpose flour*

1/4 t. salt

1/2 c. cold butter

1/4  c. cold ice water

1/4 c. sour cream*

2 t. fresh lemon juice

In a large bowl, combine flour and salt.  Cut up butter; cut into flour until mixture resembles coarse meal.  Combine water, sour cream and lemon juice.  Add half the sour cream mixture to flour mixture; toss with a fork.  Add remaining sour cream mixture; toss with a fork until mixture is moistened.  Form into a ball.  Wrap and refrigerate (up to an hour) while preparing filling.

Filling:

1 bunch Swiss chard, washed and chopped (about 5 c.)

1 c. chopped leeks*

4 gloves garlic, minced

1/4 t. dried thyme, crushed

1/4 t. salt

1/4 t. black pepper

1 T. olive oil

3/4 c. shredded mozzarella cheese

Fresh Italian (flat leaf) parsley

Preheat oven to 400 deg.

In a large skillet, cook chard, leeks, garlic, thyme, salt and pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender.  Cool slightly.  Stir in cheese, set aside.

On a lightly floured surface, roll pastry to a 12" circle.  Transfer to a parchment-lined or greased baking sheet.  Spoon filling into center of pastry circle, leaving a 2" border.  Fold dough over filling, leaver center open and pleating edges of dough.  Bake for 30-40 min., or until golden.  Sprinkle with parsley. 

Serve hot.

Makes 4 main-dish or 8 appetizer servings.

*My substitutions:
whole wheat pastry flour for the all-purpose flour,
 my homemade yogurt for the sour cream,
 and onions plus 2 extra cloves of garlic for the leeks.