Late last week, the weather forecast in Portland was predicting snow and freezing rain for a couple of days. This corner of Oregon gets plenty of rain all winter long, but for snow to make it to the valley floor, everything has to line up just so. We need a cold east wind from the Columbia Gorge, moisture coming in from the south or the Pacific Ocean, and of course cold temperatures.
Well, and wouldn’t you know it, all those requirements were met Thursday! By mid-day the snow started to fall horizontally due to the howling gorge winds. By late afternoon, the snow turned into freezing rain and before long everything was covered with solid ice. We enjoyed a couple of quiet days at home.
This definitely qualified as soup weather, so I cooked a big pot of Potage Celeste. It is a potato-leek soup with lots of celery added. I’ve been making it for years, and love the simplicity of it. It’s one of my favorite comfort foods! I originally found the recipe in one of the Moosewood books. I leave out the dairy to keep it vegan and add a little kick with cayenne pepper.
And just because we’re having so much fun around here with snow and ice, more is apparently on the way for Wednesday!
That means that I’ll make another batch of this delicious Potage Celeste! Just in time for more snow!
Here’s the recipe:
- 2 to 3 medium leeks, trimmed, washed well and chopped
- olive oil
- 3 cups celery, sliced
- sea salt and freshly ground black pepper
- 1 teaspoon dried tarragon
- 2 medium carrots, sliced
- a couple of bay leaves
- 3 cups of potatoes, peeled and cut into chunks
- 1 large apple, peeled and chopped
- a clove of garlic, peeled and minced
- 4 cups vegetable broth or water
- 1 cup unsweetened non-dairy milk (I used cashew milk)
- a little cayenne pepper if you like it spicy
In a large soup pot heat a splash of olive oil over a medium flame.
Add the leeks and sauté for a few minutes.
Keep a close eye on them so they don’t get burned.
Next, add the celery, salt and tarragon and cook for a few more minutes.
Now add the potatoes, carrots, bay leaves, apple, garlic and vegetable broth or water.
Bring everything to a boil, then reduce the heat and simmer the soup until the vegetables are tender.
Purée the soup, including the bay leaves, in a blender until very smooth and creamy.
Return the soup to the pot and add the milk and cayenne pepper if using.
Reheat gently until piping hot.
Taste, and adjust seasoning if needed.
If the soup is too thick, you can thin it out with a little extra milk or water.
in cahoots with muddy boots 
Perfect for a cold weather 🙂
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It is indeed! Have a good day Arlene!
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Ok, I’ve saved this recipe. Maybe after the holidays are over I’ll give it a whirl. Looks wonderful. More snow tomorrow, just when I have to drive to the airport. Going to leave early, Have a good day. Back to quilting. 🙂
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I hope we don’t get snow, but if it does happen, I’ll go for a walk with my camera. Didn’t go with the ice storm, it was just too slick, even on foot. But I do hope you get to the airport first! Happy quilting! 😊
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Going back at it now. Have a couple more hours of work then ready for the binding. I’m crossing my fingers tomorrow. Will leave early. Be careful out there. I have 4 wheel drive, you only have 2 feet drive. 🙂
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Good luck! Doesn’t sound like it’ll be too bad. I got all my Christmas packages mailed today. Now I can relax and watch the snowflakes dance! 😉 Sure is cold though!! Be safe on the road!
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Happy tasty Tuesday! It sounds like you have been having some weather. We’ve had a lot of rain which is good for everything except outdoor activities. I’m looking forward to making this soup tonight. As usual, you have given me new ideas on dishes I already make (potato soup). This looks delicious!
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Hi Anne! I think you’ll like this soup. I find that it tastes better with every bite! Enjoy your dinner tonight! 😊
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Ooh tarragon! Love it, but haven’t tried it in potato soup – brilliant! Definitely soup weather here too. It’s currently 14 degrees. Stay warm and safe, my friend.
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Brrr! That is cold! Temps are supposed to really dip here too this week! Tarragon is one of these under-used herbs. At least in my kitchen. I’ll have to change that! I have a plant in the garden, which comes back every year. It’s delightful fresh too!
Have a good week Missy! 😊
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Surprisingly, mine is in a pot and returns despite the temps!
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Nice! Mine’s in a raised bed.
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You may find this hard to believe, but I have tasted this very recipe and can confirm it is soooooooo good.
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I’ll have to take your word for it! 😉
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