Theodore made us potato-leek soup tonight and it was great! Actually, he made it on Sunday and we just ate it this evening. This is his favorite soup and what makes it so great is that it is so easy to make. You need about 1 1/2 lbs of leeks, 3 lbs of poataoes, 5-6 cups of chicken broth and you have soup. First you cook the leeks in the pot with a little butter and olive oil. Then you add the potatoes and cook them for a few more minutes until they start to sweat. Finally add the chicken broth and cook on low heat (simmer) for 25-30 minutes until the potatoes are cooked. When everything is cooked, use a hand blender or regular blender and blend the entire pot until it is smooth. If you want to make extra creamy, you could add 1/2 cup or more of cream at the end by just stirring it in. We enjoyed this wonderful soup with Pillsbury crescent rolls but you could also make a salad if starch is not what interests you.

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