One of my favorite dinners that is so easy, and yet so satisfying is potato leek soup. Probably you have had it before, or even have made it...but if you haven't, I didn't want to keep such a good thing to myself!
It is also a healthy, inexpensive dinner; it's particularly delightful if you are sick.
A few ingredients is all you need: leeks, potatoes, chicken broth, butter, and a bit of cream or milk.
Recipe for four:
3-4 large leeks, washed, dark green portion removed
3-4 medium potatoes, peeled and chopped
32 oz. box of chicken broth, or 2 15 oz cans
3 tbsp. butter
1/4 - 1/2 cup cream, half and half, or milk
salt and pepper to taste
Slice, rinse, and drain leeks. Heat butter in a 6 qt saucepan, and add leeks. Saute at medium heat, until leeks are tender, about 5 minutes. Pour in chicken broth, and add potatoes. Turn heat up to medium high, and cook for 20 minutes, or until potatoes are tender. Remove from heat, let cool a little. Pour half of the soup into your blender or food processor - but be careful!! If the soup is too hot, the steam can make the lid come up, and you might get burned!
(This happened to me last time...splatters of boiling hot soup landed on my hand! It was going to be a bad blistery burn, and so I Googled around and found putting aluminum foil on a burn helps...I put it around my hand until bedtime, and had no blisters or scarring. Pretty neat, huh? Check out this article about it in Time Magazine.)
Puree the soup. If you like your soup more chunky, only puree half. Puree the remaining soup for a creamy texture. Add in the milk or cream for your preferred consistency, and add salt and pepper to taste.
Serve with toast for an extra easy meal, or with crispy-sweet honey corn muffins. Want the recipe? Here it is! This is an adaption from Grandma's Honey Muffins on Taste of Home.
Ingredients
1 cup all-purpose flour1 cup cormeal
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and honey. Stir into dry ingredients just until moistened.Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
Enjoy!
3 comments:
I've had the privilege of enjoying your potato leek soup and it is so delicious and comforting! Thanks for sharing the recipe.
This sounds delicious - perfect for the upcoming fall weather! (Sorry - it's still in the 90s here!)
Thanks for sharing. The weather is just right for a nice bowl of soup here, I think I'll give your recipe a try this week.
I wanted to let you know that the tutorial for the felt napkin rings is up on my blog now. Check it out at http://pinsandpens.blogspot.com/2010/09/tutorial-how-to-make-felt-napkin-ring.html if you like. - texttussi (Pins & Pens)
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