Friday, February 21, 2014

Potato and Leek Soup (serves 6-8)

potato and leek soup
I can not think of anything more enjoyable than good hot soup on a cold winter day.  I made this soup about a month ago.  It's rare for me to make any dish so frequently.  However, the soup was so tasty that I decided to make another batch to distribute to a few neighbors.

This week I purchased a yard of fabric at my local fabric store, one of the few of its kind still in business.  I used the fabric as a table cloth as seen above.  I have noticed this store every time my husband or I take the train to Boston.  However, I have never been inside.  This week after missing the train due to poor weather conditions I decided to go in for a quick look.  I was in awe.  I could easily spend hours touching and looking at the many interesting and beautiful designs.  I have sewn a few things in my life and this place is full of inspiration and potential projects if I only have time.  As I looked at all the bolts of fabric I could think of a few dozen ideas for them.  Below are a few photos that I took from this fabric store.  If you are interested in viewing more fabric or purchasing from them please visit their website at

Potato and Leek Soup (serves 6-8)


1 Tbsp canola or olive oil
3 leeks, washed and sliced thinly
4 potatoes, peeled and diced
32 oz chicken broth (fat free, reduced sodium)
Plus 3 C water or more chicken broth (enough to cover the contents)
1 C half and half
1 tsp salt (optional)


1) Heat oil in a large pot over medium high heat.
2) Once the pot is hot, add leeks, stir a few times and let cook for about 5 minutes.
3) Add potatoes and chicken broth, once the liquid comes to a boil turns the heat down to a simmer.
4) Cover and cook for about 30-40 minutes or until the potato and leek are soft, stir a few times during the cooking process.
5) Add half and half and salt.  Roughly mash the contents.  Turn off heat.

sliced leeks
*You can add cooked diced pancetta, bacon, ham and or grated cheese on top before serving for extra taste.  My husband likes a little grated Parmesan cheese on his.
*Some people use just the white part of the leek for eating.  I use the white and about 3 inches of the green part closer to the white section for cooking.  It works well to use part of the green, adding more fiber to my diet and also making the soup more colorful.  Make sure to cut the leek in half and wash between the layers well.  
*You can use a hand held blender or a blender to puree the contents for a smooth consistency.  I prefer to to see some of the actual ingredients in the soup, providing a more interesting texture.

*...maybe it's time for me to upholster my dining room chairs again!  So many colors and designs to chose from!

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