There is simply nothing better to warm up the body on a cold night than a bowl of really delicious soup. An old-fashioned favorite is potato and leek soup. It is super easy to make and takes about an hour to prepare and is much better than out of a package.
Leeks, 2 chopped
Onion, 1 large, chopped
Red potatoes, 3 medium, cubed
Chicken stock, 4 cups, low sodium
Milk, 1 cup, low fat
Flour, 2 tablespoons
Butter, 2 tablespoons
Salt and pepper, to taste
Crackers, oyster or saltines
Saucepan, 2 quart
Stick blender, optional
Serving bowls and spoons
Take the leeks, onion and red potatoes and chopped them into ½ inch cubes. Set aside. Over medium heat, put the butter in the saucepan and melt it. Add the onions and leeks and sauté. When they turn soft, add the flour and let them cook for approximately two minutes.
Add the chicken stock and potatoes and bring to a boil. Once the liquid turns into a rolling boil, turn down the heat and let the soup simmer for 30 to 40 minutes. Stir occasionally. When the potatoes turn soft, stir in the milk and seasonings.
At this point, there is an option to puree the soup with a stick blender or leave it chunky. This is the cook’s choice so mix it up and choose whatever style preferred. Add additional seasoning if necessary.
Yield: Serves approximately six people.
Hint #1: If there are any leftovers, pour the hot soup into clean canning jars and seal as appropriate. Let the jars sit on the counter and cool. The jar lids will pop signaling the seal is complete. The soup will keep for a few extra weeks, but not forever because the jars have not been put through a hot water bath.
Pair the potato and leek soup with a cold glass of milk and oyster or saltine crackers. This is a quick and easy meal to make and will be enjoyed by the entire family. Definitely a great hot soup to enjoy on a cold night!
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