Hearty Potato Soup with Irish Cheddar and Corned Beef

1/4 c. unsalted butter
2 sm. leeks, trimmed, slit lengthwise, thoroughly washed and chopped
1 lg. yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 c. all-purpose flour
6 c. organic store-bought chicken broth
3 lb. baking potatoes, peeled and cut into 1/2-inch cubes
1 lb. sharp cheddar cheese, preferably Irish, shredded
1/3 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. heavy cream
1/4 lb. thinly sliced lean corned beef, chopped
3 tbsp. finely chopped fresh chives or scallions

In a large saucepan, melt butter over medium-high heat. Add leeks, onion, carrot, and garlic. Saute vegetables, stirring occasionally, until they are glossy and have started to soften, about 5 minutes.

Stirring continuously, sprinkle in flour. Still stirring, gradually pour in chicken broth. Add potatoes. Bring liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until potatoes are tender enough to be pierced easily with a fork, about 15 minutes.

Put shredded cheese in a large heatproof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until cheese has completely melted and is fully blended in. Carefully pour cheese mixture back into saucepan and stir until fully incorporated.

Stirring continuously, gradually pour in heavy cream and add salt and pepper. Continue to heat soup until it almost reaches boiling point. Turn off heat, taste broth, and adjust seasonings if necessary with a little more salt and pepper.

Ladle soup into heated bowls. Garnish each serving with corned beef and chives or scallions. Serve immediately. Makes 6 servings.

Cajun Shrimp Pasta with Cream Sauce

4 to 6 oz. cooked pasta
1 tbsp. butter
1/2 lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
1/4 to 1/2 onion, diced
1 c. thinly sliced bell pepper
2 cloves garlic, minced
1/2 to 1 tbsp. flour
1/3 c. half and half
Salt, pepper, and Cajun seasoning, to taste

Heat butter in skillet over medium heat. Add shrimp to skillet and sprinkle liberally with Cajun seasoning. Saute in pan 1 minute per side, remove with slotted spoon, and set aside.

Add mushrooms, onion, bell pepper, and garlic to skillet. Saute until vegetables are tender. Add flour and stir to cook off its rawness. Add half and half and stir until sauce begins to thicken. Return shrimp to pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.