The weather in my part of the country has turned cool, in fact down right chilly at night…at last! With the temperatures in the high 90s for so many weeks, the last thing on my mind was hearty soup, but the time has come. During the winter I make soup or chili once a week. It makes my life easier to have a meal that will cover 2-3 nights. The recipe I’m sharing today is on the list for early November. Hope you enjoy if you give it a try!
Also, if anyone has a great French Onion soup recipe that is EASY, would you share? Teen has developed a passion for it and wants to make some the next time she does a sleepover.
POTATO AND LEEK SOUP
Printed from COOKS.COM
2 lbs. Russet potatoes
1 lb. leeks, washed and chopped
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
5 cups chicken stock or broth
1/2 cup milk
4 tablespoons butter *
2 tablespoons chopped flat leaf parsley
salt and pepper
6 tablespoons cream or half-and-half **
1/2 cup shredded cheddar cheese or chives ***
Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.
Add the chicken stock or broth, 1/2 cup milk, salt and pepper. reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.
Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. make sure the soup has cooled for 15 minutes before putting it into a food processor.
When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.
Adjustments toward healthier version
*Substitute part of the butter with olive oil
**Fat free half & half can be substituted
***Low fat shredded cheddar cheese works well here.