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Kristin Trevino is a local chef that has more talent with a pot and food, than Tiger Woods has with a driver and golf ball. She is fun, spunky, and creative and it shows in her amazing dishes. Check out www.cookingwithkristin.com

cookingwithkristin.com

My ultimate goal in writing this article is to help you women, and men, become more familiar in your own kitchens.  I know that there are a lot of people just dying to be great cooks, the only problem is you just don’t know how.  I hope I can help you better educate yourself on cooking, so that someday you will be able to throw some food in a pot, and have it turn out amazing.  I am asking for questions and problems you might have in the kitchen, in hopes that I can answer them in future articles.

Yesterday was, in my opinion, our real first day of fall.  It is officially here and I LOVE it.  For me, and cooks across the country, this means amazing things will be happening in the kitchen this weekend.  In my house, it has been all about the harvest.  We have canned everything from tomatoes to marinara, salsa, jalapeno jelly,  and apple filling (which by the way was fantastic and smelled just like Christmas). So, I am glad the freeze has come.  My all time favorite thing about fall is that my crock-pot comes out and the soups begin!  The great thing about soup is that you can throw about anything in the pot and it usually turns out. So pull out your pots this weekend and get busy.

This is my favorite soup recipe. It is so fast and so easy I hope you will love it too.  The secret here is the salt, if you are lacking flavor try to add some salt.  Salt it a natural flavor enhancer.  I also like to use kosher salt because the flavor is better in cooking savory dishes.  I also find it easier to use.

Potato Leek Soup (Vichyssoise)

1 tablespoon butter
2 leeks, chopped
½ onions, chopped
3 cups chicken stock
4 Potatoes, Cubed
1 cup cream
TT Salt and Pepper

In a pot add butter, onions, and leeks sautéed until they are translucent.  Add chicken stock, and potatoes, bring to a boil and cook until potatoes are done.  When potatoes are done, add cream and season to taste.  Using a blender, or hand mixer, puree the soup and serve.  Should be of a thick consistency.