In The Mood For Soup

I’m in the mood for soup!

Where has the summer gone? 2020 has been such an unusual year – I’m still waiting for summer to start and it’s November! Mornings are crisp, afternoons pleasant, and this weather always puts me in the mood for soup.

Since our first cool day I’ve been craving Potato-Leek Soup. Here’s the recipe I use. It’s adapted from Robert Irvine’s recipe on FoodNetwork.com.

POTATO LEEK SOUP

INGREDIENTS
8 cups salt-free or low sodium chicken stock
6 russet potatoes, peeled and cut into large pieces
4 large leeks (white part only), sliced and thoroughly washed
3 stalks celery, roughly chopped
1 or 2 bay leaves
1 1/2 teaspoons finely chopped fresh thyme or 1/2 tsp dried thyme
Salt and pepper to taste
1 cup heavy cream or half-and-half

DIRECTIONS

1. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Bring to a boil.

2. Boil until the potatoes are soft, 15 to 20 minutes.

3. Remove the bay leaf, then, using an immersion blender or blender, blend the soup until smooth.

4. Pour the soup into a medium pot, add the cream (half-and-half) and simmer until the soup has thickened, about 20 minutes.

 

Serve with crusty bread.

 

Serves 6-8

What’s your favorite go-to soup when the weather gets cool?

 

Stay warm!

Tracy