It's officially Spring, but with parts of the country still getting snow, it's safe to say it's still Soup Season. This polar vortex has challenged me to take my soup skills game to a new level, because honey, this chill is not playing. After a long of day being unable to feel my fingers, I head straight to my kitchen to think of a thick, stick-to-the-bones soup that I can eat the entire week, like this potato leek soup recipe. The ingredients are minimal, but the flavor is not. Might I add that it is also very wallet-friendly? Enjoy.
INGREDIENTS (serves 4-6)
- 2 large leeks, cleaned and cut length-wise
- 2 cups of chicken broth
- 2 cups of water
- 3 Tbs of Butter
- 2 pounds of potato, peeled and diced into cubes
- 1 tbs of oregano
- 1 tbs of fresh parsley
- 1 tbs fresh thyme
- Salt and pepper to taste
- Optional: (turkey) bacon, diced, 1 cup of cheddar cheese, and sour cream
Cook leeks in butter on low heat for about 10 minutes. Make sure they do not brown.
Add broth, water, and potatoes to leeks. Cook over a medium simmer for 15-20 minutes. Put half of soup in blender and puree, then add back to pot. Add all seasonings. Serve in bowl. If you are feeling rebellious, top with bacon, cheddar cheese and sour cream.