[Last week was manic, and this week is even manicker. I am in the last stages of planning this massive event and will also be juggling a big singing gig this week and next. I am definitely feeling in over my head; the good news is that I will have my life back in just over a week-and-a-half! Wahoo! Until then, I am not doing much meal planning because I am not home much. That being said, I will try to post recipes when I can!]
Now to the fun bit:
My friend Kate taught this recipe to me when I was eighteen and it has been a favourite ever since! It requires very few ingredients, is easy to make and it is D-licious. Here’s what you need:
Potato Leek Soup with CroutonsPrint Recipe
- 2 tablespoons of butter
- 3 big glugs of olive oil (under 1/4 cup)
- 4 large leeks
- 4 large potatoes (or six small leeks to six small potatoes, etc.)
- less than 1000ml (8 cups) of chicken/veg broth
- a baguette
- 5 tablespoons of your favourite spices (I used dill, oregano, and basil.)
put your butter and olive oil into a large pot, over medium/low heat
slice up the white and light green part of your leeks. (If you are using large leeks, you may want to slice it down the middle first to wash the dirt out before cutting it into half moons. Small leeks can just be cut into rounds as shown above.)
sauté the leeks
peel your potatoes (or don't if you want the extra fibre) and cut them into small squares. Add them to the leeks.
once the leeks and potatoes have softened a bit, add the broth until it just covers your leeks and potatoes. Add more broth if you prefer a thinner soup. (Pro tip: it is easier to add more broth later, than it is to remove it!)
let the mixture simmer until the potatoes are easily sliced through with a fork
blend the soup with a hand blender or in a blender until you've reached your desired consistency (I like mine pretty smooth)
croutons: Slice part of a baguette into bite-size pieces. Place bread in a bowl, and drizzle olive oil over top until all bread has a light layer of oil. Generously add herbs to the bowl before mixing it all together. Place herbed bread on a baking sheet, and broil right under the heating element until bread is lightly toasted (Pro tip: don't do anything else but watch the bread in the oven or it will surely burn!). Once croutons are toasted on one side, turn them over to toast a second side
That’s it! I sometimes serve it with a green salad, but it makes a lovely, light meal on its own as well.
The soup itself is so simple, but it is full of flavour, and the addition of the croutons make it all a bit decadent. If you have extra croutons, you can save them to use on a salad, or to eat on their own! They’re super yummy!