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.
The Players!
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.
The Recipe:
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.
Happy Eating!
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