Simple, easy and comforting.
I am having a spot removed from the top of my right hand. So I will be out of commission for a short time. This was my pre-surgery cooking for myself. I thought I should have something waiting for me at home and not to have to wait for hubby to concoct my lunch that day. I always have a plan A and B. This was plan A. Plan B was take-out and I really do not like take-out. As you will see at the end, I do not have a photo of the final product in a bowl. I just ran out of time and then I ate all of it and did not take any photos. Sorry I was hungry and in need of painkillers (take only with food!).
So here it is and is really is a pre-anything food.
After thoroughly rinsing the leeks, add 3 tablespoons butter to a large saucepan, melt and then add in the leeks. Saute for 10 minutes or until leeks are tender.
Peel potatoes, chop and add to the leeks.
Pour in the 4 cups chicken broth over the potatoes and leeks.
Cook over medium heat for 20 minutes or until it is fork tender.
This is the final product in the pan. Sorry I put it in the fridge for Monday. It hit the spot after my surgery. Hope you can try it some time. Garnish with crispy bacon and cheddar cheese.
Potato Leek Soup
1 lb russet potatoes (baking potatoes)
3 tablespoons butter
2 cups leeks, ¼” slices (2 large leeks)
4 cups chicken broth
1 cup half-n-half
Clean leeks thoroughly (they grow in sand). I cut them lengthwise first and rinse, then I chop in 1/4 “ slices and rinse two more times. I use the white and tender green parts.
Melt 3 tablespoons butter in a deep saucepan. Add leeks and sauté for 10 minutes until tender.
Peel and dice potatoes and add into the leeks. Add 4 cups chicken broth to the pan and cook until potatoes are fork tender (20 minutes). Add 1 cup of the half-n-half and season with salt and pepper. Reduce heat and simmer for 10 minutes.
I pureed ½ of my soup with a stick blender and left the rest chunky. If you like yours smooth puree the whole thing.