I altered a recipe for Potato Leek Soup that I had found from Emeril Lagasse at http://www.foodtv.com/. I will type the recipe as I did it. I paired this soup with a classic Reuben sandwich. Excellent!
Potato Leek Soup
2-3 tablespoons extra-virgin olive oil
1 cup diced onion
2 large leeks, cleaned and sliced
salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
2 cups beef stock
1-1/2 tablespoons white wine
3 cups of Yukon Gold potatoes, peeled and diced
minced chives, for garnish
Heat oil in skillet over medium heat and add onion and leeks, sauteing for 2-4 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add wine and potatoes. Bring to a simmer and cook until potatoes are tender.
Let cool and pour in blender and puree. Garnish with chives.
thousand island dressing
sliced corn beef from your deli counter
Warm sauerkraut on the stove. Meanwhile, spread thousand island on one side of two slices of rye bread. On one slice of bread layer 3-4 slices of corn beef, top with 2 slices of cheese. Spread sauerkraut on top and place other piece of bread. Put on cookie sheet in preheated 350 degree oven until cheese is melting.