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Bittman's recipe is by far the easiest, and I just love it. It's a 1:1 ratio of potatoes to leeks, sweated in some oil or butter then covered with water and, if you like (I do) pureed. That's it.

here's a link to john thorne's pecan pie recipe using lyle's golden syrup. i haven't made it myself but it looks really good. his essay about pecan pie in his book simple cooking is wonderful {as is all of his writing}.

http://www.joyofbaking.com/pecanpie.html

I made a tiny batch (one potato, one leek) with the skins on to see what it would taste like, and it was WAY BETTER! I guess it makes sense since I like baked/roasted potatoes skin on.

Soup for 25 would never be feasible in my already overpacked freezer, and I have made and frozen this soup before and while it's fine, it's never quite as good as it was at fresh. Thanks everyone!

I agree that I would determine to peel or not depending on the type of potato you're using... thin skinned potatoes you might not need to. but if you find the texture is too chunky for your taste when you blend it or puree it... pass it thru a sieve.

I would just wait to make it until Tuesday night or Wednesday and just keep in the fridge... rather than freezing it.

To me, it's easier to peel potatoes than it is to scrub them well enough to get rid of the grit, and for me to want to eat the skins. I'll do it for baked potatoes where the skins are yummy, but bits of paper-like skins floating around in potato soup - eh, no thanks.

I am making potato leek soup for Thanksgiving as well. It tastes best with russet potatoes, which should be peeled. If you are going to do something, why not do it right, and to the best of your ability?
It should be fine in the refrigerator for 5 days.
Here is my recipe (8–10 servings):

2 tbsp. olive oil
1 cup diced pancetta (about 6 oz.)
1 large yellow onion,rough chopped
1 large celery stalk, rough chopped
2 lbs leeks, washed well and rough chopped
2 quarts chicken stock
2 lbs. peeled and diced russet potatoes
1/2 cup half and half
1 tbsp. chopped fresh dill or 1 tsp. dried
kosher salt

Heat the oil in the pot and add the pancetta. Cook over medium heat until well rendered. Add the leeks, celery, and the onions. Add 2 tsp. kosher salt. Sauté veg until very soft, and beginning to caramelize. Add the chicken stock, potatoes, and dill. Bring to a boil, cover, reduce to low and simmer until the potatoes are tender.

Puree the soup with an immersion blender, or in batches in a bar blender. Stir in the half and half. Adjust seasoning with salt and pepper.

Here is mine:

2 oz Vodka or Gin
Worchestershire Sauce to taste
A Few Dashes Celery Seed
Fresh Ground Horseradish to taste
A Few Dashes Salt and Pepper
Three Dashes Tobasco
A Few Dashes Ground Mustard
1/2 oz Guinness or other Stout
Lemon and Lime Juices From Muddling
Three Dashes Angostura Bitters
Tomato Juice

In the bottom of a mixing glass, put two lemon and two lime wedges, salt and pepper. Muddle to extract all the juice from the Citrus.
Add the remaining ingredients and fill with ice.

"Roll" the mixture back and forth from mixing glass to shaker tin and back again a few times.

Fill a tall glass or Collins glass with fresh ice and strain mixture from mixing glass into serving vessel.

Garnish how you see fit. I like a pickled green bean and Lemon wedge.

Many years ago, my husband asked his cousin for his personal recipe for a Bloody Mary because it was the best we had ever tasted. He sent us his recipe on the email and I've been making my version of it ever since.

His had key lime juice, Angostura Bloody Mary seasoning (a liquid like their bitters) and both V-8 juice and Clamato juice in it. I ran out of Clamata awhile back so I've been using V-8 and Sacramento Tomato Juice and they have been really good.

I switch off the hot sauces and try different ones each time. He uses a local one down in FL that we can't get up here without ordering through the internet so I use different favorite ones. I have a whole collection of hot sauces (over 80 bottles at this point) so I try a different one every time.

mini-barf, but what a tasty mini-barf indeed...

If I had any bacon left, I'd do this idea tomorrow for lunch/dinner. As it is, to really put the topper on it, I had a few ideas on how to make this really nice and unhealthy.... first, take a page from the burger with the cheese ooze core... stuff some cheese in the burger as well! maybe chop up some bacon to mix in with the meat too. Next, gotta add some mayo, then slap a fried egg in there as well. If you're still alive and not on your way to the hospital after the first bite, then I'd applaud you, but you may want to have someone ready just in case.... in case you take a second bite.

Who wants to meet their maker in pristine condition? Bring it on.

This. Is. Genius.