What we lack in quality humor, we make up for with good recipes; so there's that. Right now, leeks and potatoes are in season (hello winter produce!); and we have five bags of potatoes. Not even kidding. Needless to say, we've been trying to get really creative with them. This recipe is in regular rotation in our kitchen right now.
Potato Leek Soup
Recipe courtesy of: http://www.skinnytaste.com/2009/10/potato-leek-soup.html
1 bunch leeks (about 4) dark green stems removed
1/2 large white onion, chopped
2 russet potatoes, peeled and cut into cubes
1 tbsp flour
1 tbsp butter
4 cups fat free chicken stock (or vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon,mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender,blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
Serve immediately.
Once you try this soup, you'll understand why we make it so often. It's quick, it's healthy and the leeks add a delicious, subtle flavor you'll love. We serve this with paninis, or with a warm baguette, and it makes for a weeknight dinner we all enjoy- and we hope you will too!
Stay Cool,
The Cool Dads Crew
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