Last week Hubby was away in Banff on business – which means I had to actually come up with a meal plan for my children.
I have a few go-to meals that are easy and relatively healthy, but if Hubs is gone for any number of days we do seem to find a McDonald’s drive-thru at some point.
Enter our friends and neighbours Sherri & Andy – nope, not the same Andy that showed off his amazing nuts (although I’m sure this Andy’s nuts are equally as fantastic), but a different Andy with equally as amazing cooking skills.
Sherri took pity on my poor, malnourished children and sent over some of her and Andy’s creamy, scrumptious, snuggle-up-under-a-blanket, warms-you-to-your-toes potato and leek soup.
It is SOOOOO GOOD!
So I begged to see if they’d share their recipe here (and they said yes! YAAAY!)
Andy’s easy-peasy Potato and Leek soup recipe:
- 3 large leeks
- Butter to coat the bottom of the pot as you soften leeks
- 5-6 yellow potatoes
- ¼ cup whipping cream (optional)
- 2% Milk to obtain preferred consistency
- Salt/White pepper to taste
- 2 – 3 tins Swanson Chicken Soup broth if you do not have homemade broth (found in the International section of the grocery store)
- Cut green part off of the leeks, discard
- Cut white portion of the leeks into small pieces
- In a medium sauce pan over medium heat, melt a generous portion of butter (enough to coat the bottom of the pan)
- Pour in leeks, cook on medium to medium low until leeks are softened – do not brown the leeks, add more butter if the bottom of the pan is not covered
- Peel, and chop potatoes into small pieces
- Add the potatoes to the softened leeks
- Pour in 2-3 tins of Swanson’s Chicken Broth – the goal is to have the potatoes/leeks fully covered by the broth
- Simmer/light boil potatoes & leeks in the chicken broth until the potatoes are soft
- When the potatoes are soft, remove from heat temporarily:
- Use a potato masher to mash the potatoes & leeks
- Add ¼ cup whipping cream (optional)
- Add milk to obtain desired consistency (depends on how thick you like it)
- Use hand held blender to whip the potatoes/leeks to a smoother blend (or leave it a bit chunky if you prefer)
- Add white pepper & salt to taste
- Put the soup back on the burner & simmer on medium low until the soup is warmed up & ready to eat!!
Serve with a fabulous fresh bun (AKA really fresh white squishy bread that is bad for you) & ENJOY
I added a good dollop of butter and a bit of shredded cheddar to the top (and let them melt into the potato and leek soup), then crunched a few crackers in and let me tell you it was bliss!
If I had the fresh bread I totally would have dipped. In fact, I would have bread-scraped the bowl clean.
Thank you Sherri & Andy!
Have a great one!