There's no better way to beat the winter blues than a delightful bowl of soup.  Try this recipe from guest mentor Joe Beef.  You're sure to be satisfied.

Yukon Gold Soup

Ingredients:
2 pounds yukon gold potatoes, peeled and cubed
250 ml, cooking cream 35%
500 ml milk
750 ml chicken stock
4 tablespoons of butter  
one garlic clove, sliced
salt and pepper to taste

Directions:

1.  For the Soup: In a pot on medium heat bring the potatoes to a simmer in salted water, when well cooked, drain and set aside in a bowl covered with saran wrap.

2.  Rinse your pot and put in the milk, stock, cream and the garlic, bring to a gentle simmer and cook for 8-10, so the garlic doesn't taste raw any more.  Set aside a cup of the liquid aside.

3. Add the potatoes, start by adding the half of the amount, then add the rest according to the texture while buzzing with a hand blender.  Season to taste and add the butter.  Remember you have a cup of liquid if the soup gets to thick.  You will probably end up using it so keep it warm.

4.  To Garnish: The beauty of this soup, is that it's a big white page and you can do anything you want.  We like a few snails and a drizzle of garlic butter, and the meat of a few ribs.  

If I am serving it with breakfast I add some crumbled potato crisps or five, if not more, kinds of smoked fish.  i cut them into bite size, warm them briefly and top the soup.  Then i finish it with a little crouton of dense pumpernickel, some beet horseradish and chives.