Sunday, September 30, 2012

Fall Recipes

Since it has cooled down I have been pulling all of my favorite Fall recipes out of the box...and adding a couple of new ones.

This recipe is one of my favorite soups to make and to eat. Not only are soups great to come home to on a cool day, but they are great to keep in the fridge for a fast dinner, or freeze for a pre-prepared meal on a busy week night. This soup has very few ingredients and prep work which makes it a great "go to" recipe for me.

 

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Potato Leek Soup
 
First, get a large stock pot and heat up a couple of Tablespoons of olive oil on medium heat. 
 
 
 
While that is heating up, prepare your leeks.
 
 



If you have never worked with leeks, then let me explain the easiest way to chop and clean them so you're not eating grit...unless you like to eat grit..in which case you should ignore what I am about to tell you.
I prepare my leeks by chopping them first, before cleaning them.  I cut off the end with the roots and then find the spot before all the green leaves start on the opposite end and cut them off.  I then peel off the outside layer and cut my leeks in half, length wise and then dice them up. 
 
 
 
 
 
 
 
I then put my leeks in a colander and rinse them off as well as possible. I do this because it is impossible to rinse between all the layers of the leek without chopping it up first, and since commercial leeks grow in sandy, gritty soil,  you really need to rinse all the grit out a well as you can.
 
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I then add the chopped leeks to the pot with a pinch of salt and begin to soften them up.
 
 
 
When the leeks are soft, add one 48 oz. box of low sodium, fat free chicken broth and 2 chicken bouillon cubes.
 
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Then peel and chop about 2 pounds of golden potatoes and add them to the pot and bring the whole thing to a boil until the potatoes are cooked through.
 
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Once the potatoes are soft, turn the heat down to medium. Then get out your handy submersion blender and go to town on the soup until it is creamy and smooth.  If you do not have a sub blender, you can transfer to a regular blender and then transfer it back to the pot. 
 
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Once everything is blended, add a half cup of butter milk and a half cup of half and half.  Let it heat back up and serve with your favorite crackers or some freshly baked bread.  Yummy!  It's super easy and super delicious.
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Hope you had a great Sunday!
love,
Val


2 comments:

  1. Sounds soooo good. I have never used leeks before-they scared me! Thanks for introducing me! This would be so delicious to come home to after work. Thanks for sharing and your pictures are BEAUTIFUL!

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    1. You're welcome! Thanks for reading :)

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