Happy Friday!! It’s going to be a very wet (with rain) weekend around these parts. But I’m not complaining because as long as it’s not snow, I am a happy girl!
Now that the weather is getting colder though, I have changed our meal plan to include more “warming” foods. Stews, Crockpot meals and soups are making their way into our schedule. Ryan is a little resistant trying some homemade soups for the first time but I convinced him he would like this one.
Potato Leek Soup
2 tablespoons of Butter
2 Large leeks, whites and pale green parts only. Sliced and rinsed well.
2 Large potatoes, peeled and diced into cubes
4 cups of chicken stock
1/2 cup of heavy cream (I use half and half)
Salt and pepper to taste
Fresh chives for garnish
1. In a large pot, melt butter and add leeks. Sauté leeks until soft, about 8 minutes.
2. Add potatoes and stir together well.
3. Add stock and bring to boil. Once boiling, turn down heat to a simmer and cover pot. Continue cooking for 20-30 minutes or until potatoes are tender.
4. Carefully blend soup with blender (I used a hand emulsion blender) and puree to desired consistency. I like mine really smooth. Stir in cream, salt and pepper.
5. Ladle into soup bowls, garnish and serve!
This is the first soup I have EVER made.
I know. Kind of shocking. To be honest, I was super intimidated about making soup. I thought it was this long, drawn out and messy process.
Truthfully, and I know this was a very simple soup to make but, it was easy. And the reward, a delicious homemade soup. Perfect for a cold Sunday night supper!
Ryan did his usual sniff the food and eat a few hesitant bites. Then he said, “Yup, you can make this again”.
Hope you all have an amazing weekend!