At the request of my sniffly, sinus-headachy husband, this afternoon I made potato-leek soup. It’s very creamy, considering that there is no cream or milk base. And I nailed the spices on it on my first try.
Here is the recipe I use, though with a starchy-soup, I don’t make cheese toast to go with it. A little salad or light veggie on the side seems a better option to me. And as the name suggests, it is a very pretty soup. Full of flavor and so easy to make.
Here are my adaptations: I used 3 smallish local leeks and as many potatoes as we had in the kitchen, 2 large, 4 medium and 2 itty-bitty babies that were challenging to peel. I accidentally browned a few of the leeks, and in a moment of panic concern, I added an extra tablespoon of butter. I also substituted one can of chicken broth for one of vegetable broth, added a bit more salt than the recipe calls for, and used a hand blender instead of a potato masher. I recommend keeping it a little bit chunky. A great quick soup that doesn’t need sitting time to develop its full flavor and won’t interrupt Sunday afternoon football. A win-win situation!