It seems like forever since I have posted a recipe. I have been in a rut. I know part of the reason is all my sources of great real food have dried up - the chickens aren't laying (and my backup sold their chickens) my source of raw milk sold their cow AND my source for good beef up and moved. How rude of everyone don't you think??
I am now back to conventional sources for eggs and milk and beef - SOB!!!!
But we have to eat. Everyday. Usually 3 times at least. And so I continue on, cooking with less than ideal food. I have come to terms with it - I am doing the best that I can and that is all that is asked of me.
Monday, Wednesday and Fridays my oldest daughter is home for lunch. She is like her mother and likes something warm, something prepared - not a sandwich unless it is a cheese toasty. We often have soup. There is just something so comforting about soup in the winter. Could be that I keep the house COLD and it is a wonderful warmer! This soup fits the bill perfectly. This should make around 6 normal servings or 3 hungry size servings.
Yukon Gold Potato and Leek Soup
2 TBS butter (REAL)
2 cloves garlic, minced
1 1/2 cups well cleaned and diced leeks - white part only (about 3)
3 to 4 Yukon gold potatoes, peeled and diced
3 to 4 thyme sprigs or 1 tsp dried
1 bay leaf
6 cups homemade chicken broth
1/2 cup heavy cream
salt and freshly ground black pepper to taste
garnish - with a bit of sour cream
Melt the butter in large dutch oven, add leeks and cook for 5 -10 minutes, stirring occasionally. Add garlic and cook for a minute more. Next add the potatoes, thyme, and chicken broth. Simmer uncovered over medium-low heat for about 25 minutes. (remove bay leaf and thyme if using fresh) Partially mash the potatoes with a potato masher or your immersion blender. Stir in cream and serve.
I am linking this to the Hearth and Soul Hop hosted by myself and 4 other amazing bloggers!
Dr. Laura's Tasty Tuesday's.
Christy @ Fudge Ripple's Tuesday Night Supper Club
Amy @ Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays
I love potato and leek soup. This looks great. Soup is so easy to travel with too (for those of us having to travel with our lunches).
ReplyDeleteIt's so true that you just have to do the best you can :) And really, this soup is amazing, warm and hearty, and it'll fill tummies. Thanks for sharing your cup o' soup with the Hearth and Soul hop.
ReplyDeleteThis sounds so lovely and comforting, Christy. There is nothing like a good potato and leek soup!
ReplyDeleteI love potato-leek soup...and yukon golds! Fuh-gedda-boudit! YUM ;) This is sure to warm you ladies up and get you through the "rut". Great hearth and soul hop post, Christy!
ReplyDeleteI think a hungry-size bowl of your soup would be EXCELLENT right now!...and then finish off with a nap...
ReplyDeleteLove the recipe and thanks for sharing with the hearth and soul hop.
oh christy...think of us poor souls who never had any of those fresh ingredients :) this soup looks scrumptious. i am definitely going to make this. thank you for sharing with tuesday night supper club.
ReplyDeleteSounds soo good! Think Im going to try making it using Coconut Cream Instead (I cant have dairy!)
ReplyDeleteHoping you will consider coming and sharing this recipe at next weeks Seasonal SUnday Event!
Happy Friday!
-Brittany-
Christy~ Yum yummy! I adore both leek and potato soup so I am sure I would be slurping this up! Thanks as always for hosting and posting on the hearth and soul hop! Love you~ alex
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