We had some leftover potatoes in the cupboard so I used them up to make one of our favorites, potato-leek soup, tonight. It really is quite easy. Peel and cut up 4-5 medium/large potatoes, cut up 2-3 leeks. Saute the potatoes and the leeks in a soup pot for about 5-6 minutes until the leeks start to sweat. Add 4 cups of chicken broth and salt and pepper to taste. Bring to a boil and cook for about 20 minutes, until the potatoes are cooked thoroughly. Use a stick blender and blend the soup until it reaches a creamy texture. Serve and enjoy! Sometimes we have this soup with crescent rolls. Tonight we had the soup with some leftover dinner rolls that Paula made for Thanksgiving. It was a simple but delicious dinner and allowed us to use up the potatoes before they grew too many eyes! Everyone enjoyed  it. This soup really has become a favorite meal in our house in the winter…

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