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!

• Previous Entry: Inspiration
• Next Entry: Two Great Tastes…that ended up on the same plate.