Leek and Potato Soup
I’m all about soups at this time of year. I’m sorry if you aren’t. Buuut also… I’m kinda not, because I think they’re so good.
I just can’t help myself.
I’m a soup girl.
Leek and Potato Soup would be great as a main dish, but I think it would also be delicious as an appetizer. I could see it going well with a dinner where ham is served, maybe a Spinach Salad, and some Steamed Carrots with Butter and Honey. Oooh, that’d be good.
Maybe you prefer it as a lunch dish. Cool. I like soup and grilled cheese for lunch on a cold day… Ok, I like that meal at any time of day, any time of the year. But, there’s something so comforting about soup and a sandwich. Having grown up in Southwestern Ontario where it gets for real cold, I have memories of snow outside, snow pants, snow forts, and coming in the house to a hot meal that Mom had prepared. I love that feeling. It’s one of the things that I miss about true fall and winter weather. Maybe I wouldn’t feel the same if I lived in it again… I don’t know. You know how the grass is often greener where you are not? Yeah. I wonder. Maybe someday…
For now, we will bundle up in our spring jackets, unlined boots, and thin scarves, and count the blessings we do have. Nice weather most months of the year definitely has its perks. 😉
- 1 T olive oil
- 3 potatoes, chopped
- to taste, salt
- to taste pepper
- ¼ t red pepper flakes
- 1 T apple cider vinegar
- 1 onion, chopped
- 2 small (or 1 large) leeks, washed well and chopped
- 2-3 cloves garlic, diced
- ⅔ C white wine (optional - you could also just use more stock)
- 3 C chicken stock (vegetable would be great too)
- 2 C milk
- ½ t Sriracha sauce
- ¼ to ½ C cheddar cheese, grated
- 4 oz. fresh mozzarella cheese, chopped
- 1 t apple cider vinegar
- Heat soup pot. Add oil. When oil is hot, add potato, salt, pepper, and red pepper flakes. Cook covered, over medium-low for 10 minutes.
- Add vinegar, onion, and leeks. Cook covered for 5-7 minutes.
- Add garlic and cook uncovered, 2-3 minutes more.
- Add wine and cook for 1 minute.
- Add stock. Cover and bring to a boil. Uncover and cook for about 20 minutes, or until potatoes are tender.
- Turn heat to low and add milk. Cook for 2-3 minutes, but do not boil.
- Remove from heat and stir in cheese, sriracha, and 1 t apple cider vinegar. Taste and adjust seasonings if needed.
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