Potato Leek Soup
Bijou and Pops are part of a Winter share CSA this year. We got the list of veggies that the picked up for the month. Potatoes and leeks were on the list. Pretty sure cold, but not snowy weather is a perfect time for potato leek soup. This soup is so simple isn't not even funny. So tasty it's not even funny.
From Healthy Cooking for Two
Serves 4
2 medium leeks
1 tbs butter
1 pound potatoes
4 c. low fat chicken broth
salt to taste
1/4 tsp nutmeg
1/4 tsp white pepper
Remove the outer tough layers of the leek, using the white and tender light green parts only, slice the leeks lengthwise and wash well under running water making sure to get between all the leaves.
Cut into half moons and set aside.
In a heavy sauce pan, heat butter over low heat and cook the leeks for 10 minutes or until the are tender but not brown.
Peel the potatoes and slice into thick slices, add to the pan.
Add in the chicken broth, salt, nutmeg and pepper and bring to a simmer over medium high heat.
Simmer, covered for 30 minutes or until the potatoes are very tender.
Cool slightly and blend until smooth in a blender, food processor or with a stick blender (be careful not to blend soup when it's too hot).
Season with more salt and pepper as desired.
Toddler review-
The little guy took a few bites and didn't touch it again. I think he's starting to flex his "I can make my own decision" muscles. The girls ate the rest minus 2 or 3 bites that the adults were able to sneak. They loved it. I made it the night before and warmed it up for a quick week night dinner.
From Healthy Cooking for Two
Serves 4
2 medium leeks
1 tbs butter
1 pound potatoes
4 c. low fat chicken broth
salt to taste
1/4 tsp nutmeg
1/4 tsp white pepper
Remove the outer tough layers of the leek, using the white and tender light green parts only, slice the leeks lengthwise and wash well under running water making sure to get between all the leaves.
Cut into half moons and set aside.
In a heavy sauce pan, heat butter over low heat and cook the leeks for 10 minutes or until the are tender but not brown.
Peel the potatoes and slice into thick slices, add to the pan.
Add in the chicken broth, salt, nutmeg and pepper and bring to a simmer over medium high heat.
Simmer, covered for 30 minutes or until the potatoes are very tender.
Cool slightly and blend until smooth in a blender, food processor or with a stick blender (be careful not to blend soup when it's too hot).
Season with more salt and pepper as desired.
Toddler review-
The little guy took a few bites and didn't touch it again. I think he's starting to flex his "I can make my own decision" muscles. The girls ate the rest minus 2 or 3 bites that the adults were able to sneak. They loved it. I made it the night before and warmed it up for a quick week night dinner.
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