Now that it is officially fall, I declare open season of soup (no matter that it is still a balmy 80 degrees during the day here in Philly). I see bowls of vivid orange squash soups in my future. Vats of chicken noodle and beef barley. And buckets of potato leek soup. It's the potato leek that I'm currently obsessed with, ever since I saw Jennie's post on the Roasted Rosemary Potato Leek soup she whipped up over the weekend. Roasting the potatoes before simmering and blending is an inspired idea (and I'm sort of sad I didn't think of it first). But no matter, the idea is out there now and it's deliciousness must be captured and consumed.
Her recipe is after the jump, but please go over and check out her site, as she posted of the soup from start to finish and they are tantalizing.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
