Finally, yesterday afternoon, I finally felt well enough to make something, to stand in my tiny little kitchen and create something. Nothing to crazy mind you.
Just before the darn cold arrived, I had found several yummy looking items in the produce section of our local Planet Organic, and decided that it was time to put it to good use. Originally I was crazy enough to pull out leeks, potatoes, cabbage, kale, carrots, onions, mushrooms, garlic and green peppers to throw together a simple meal with few flavors. Yes, I quickly saw the problem with the few flavors versus my multitude of goodies. Therefore I decided to pick on item, and then choose a few things to go with it. The Leeks were calling my name, and from there the potatoes and garlic were a given. I dug around in my fridge for a moment to locate my homemade chicken stock, and a little bit of heavy cream. As I was putting everything else way, I was hit by a last minute need to keep out an onion. From this my new favorite soup (yes, a soup that I actually adore!) was born.
Potato and Leek Soup
If you want more servings, just increase this recipe as need be. I think it would double, triple, or even sextuple (X6) very well!
1/2 small onion, chopped
1 leek, sliced
2 cloves garlic, minced
1 Tbsp butter
1 Tbsp olive oil
1 1/2 cup chicken stock, or other mild flavored stock
3 medium potatoes, diced small *I used Yukon Gold
1/2 cup heavy cream
salt and pepper to taste
In large sauce pot, heat butter and olive oil. Saute onion, garlic and leeks until fragrant, and golden.
Add chicken stock, and potatoes. Season to taste with salt and pepper.
Simmer until potatoes are soft. Mash lightly, leaving most, and stir in cream. Heat through, and serve.
Simple, yet amazingly delicious, and all that garlic actually isn't over powering! Of course, if you don't like garlic, leave it out!