Mmm Mmm Good.

For those who don't know, I've recently moved in with Georgia, bringing in not only cold weather and rain (ick) but also culinary inspiration! While discussing lunch today, shivering in our sweaters and sweatshirts, the conversation quickly turned to soup and I thought of a potato leek soup recipe I had meaning to try out in William Alexander's The $64 Tomato. This funny book details the author's vast (and expensive) gardening experiences, and has some tasty looking recipes to boot. (As you can see, I'm not the expert picture-taken that Georgia is, but you get the point :P)

Leek Potato Soup
(borrowed from The $64 Tomato)

1 1/2 pounds leeks
2 tbs butter
3 medium potatos (author recommends Yukon Gold, I used red bliss)
4 cups chicken broth
1/2 cup heavy cream
salt and pepper to taste

1. Cut off roots and green tops of leeks, leaving about an inch (or two) of green. Discard outer layer of leeks and cut leeks down the center length-wise. Rise thoroughly. Cut into 1/2 inch pieces.

2. Melt butter into a soup pot and saute leeks on medium heat for about 10 minutes - until leeks soften and turn translucent.



3. Peel and cut potatos into chunks. Add potatos and chicken broth to pot. Turn up the heat to a boil and then back down to a simmer. Leave the cover slightly ajar and let cook for about 30 minutes, till potatoes get soft.

4. Remove from heat and use hand blender (or transfer to standing blender) to blend in potatoes and leeks. When done, return to low heat.

5. Wisk in heavy cream, add salt and pepper as desired.

6. EAT!


This was easy and super tasty - which means I'm likely to make it again and again. Perfect for a cold rainy day (even in August) :)

FYI - I made sure to use free-range chicken broth, as should you. There's no reason chicken should have to live in cages just so you can make good soup. For those who don't want any chicken broth, I recommend a veggie broth instead of just water.