I’m a sucker for cookbooks. Even today, with the availability of online recipes, if I see a good looking cookbook in the store, I will buy it. I have so many cookbooks, my one bookshelf has literally collapsed from the weight of the books! I recently pulled out my “One Pot of the Day” Cookbook by Kate McMillan for Williams Sonoma. It is a great book that gives you 365 different recipes – one for every day of the year!
I recently flipped open to the section for the month of March to get some new ideas and I found a delicious looking Potato-Leek Soup that I decided to adapt a bit to give a slightly thicker consistency. Because it has leeks in it (a member of the onion family!), my husband didn’t go near it – so I got to enjoy all of the smooth, warm goodness for myself!
Ingredients
- 2 lbs Yukon Gold Potatoes
- 2 Leeks
- 6 cups Chicken Broth
- 1 tsp Salt
- 1/2 cup Heavy Cream
Instructions
- Peel potatoes and cut into small cubes.
- Chop the white roots off the end of your leeks and then chop the dark green tops off the top of your leeks. This will leave you with about 2 to 3 inches of the light green portion.
- Cut the leeks in half lengthwise and then thinly chop.
- Combine the broth, potatoes, leeks, and salt in a large pot in the stove.
- Cook over medium heat for about 45 minutes (the leeks will cook down and the potatoes will become tender)
- Puree the soup until it is smooth (you can use an immersion blender right in the pot, or transfer to a blender)
- Stir in the cream.
- Serve warm and enjoy!
Notes
Recipe adapted from "One Pot of the Day" by Kate McMillan for Williams Sonoma.
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