A decade ago, I booked a spontaneous trip to Switzerland, which I briefly highlighted in my book, 'Running Away to Europe'. I was about to get engaged, but something didn't feel right. We broke up. I needed clarity. So at 24, I celebrated one of my most memorable days.
I took a train ride through the Alps from Switzerland along the Northern border of Italy. It reminded me of my favorite movie, "Under the Tuscan Sun" when Frances Mays character played by Diane Lane says, "They built a train track through the Alps, before there ever was a train... meaning they want me to have faith." This day gave me faith.
For the past decade, I've made variations of the soup. Sometimes I have it pureed, sometimes chunky. Sometimes I add heavy cream and a dollop of sour cream, and sometimes just pure broth. But every time I start the smell those sauteed leeks in the pot, it reminds of that magical day. It reminds me of independence, self-discovery, and how sometimes it can be hard to let go of something good.
If this blog post intrigues you, you can check out my book 'Running Away to Europe' for more travel and relationship tales. I will also be writing a book about the Switzerland trip too. For more information or get on my email list, check out www.nicolettejohnston.com for author updates and blog posts on writing!
Potato Leek Soup
3 cloves of garlic
6 cups of broth
1 cup of heavy cream (optional)
1-2 tbsp sour cream (optional)
fresh chives or dill
Rinse leeks well, and chop in thin slices up to 1/2 inch where green stems begin. Satuee until lightly softened. Add garlic. Add broth (or water and bouillon cubes). Add potatoes at same as broth. Cook until pototoes cook through. Add heavy cream if opting for a creamy based soup. Remove from heat. Leave chunky or blend if desired for a pureed soup.