A few weeks ago, I was introduced to leeks. I had no idea what to do with them, but they came in a basket of fruits and veggies we got through Bountiful Baskets. So, I went through cookbooks and did an internet search. I found a recipe that sounded good and I since I had all the ingredients, I went for it. It was a hit and the Mr. declared leeks his new favorite vegetable. Yesterday was a very cold and windy and therefore perfect to make the soup (again). Each time I make it, I change up little things as this seems to be a great base to experiment with. Here’s what I did this time.
- 4 leeks
- 3 tbsp butter
- 4 cups water
- 4 cups chicken broth
- 2 to 3 lbs potatoes cubed
- 1 tbsp Italian Seasoning
- 1/8 tsp crushed red pepper
- 1 1/2 cups freeze dried chicken or you can use fresh cooked shredded chicken
- Cut leeks lengthwise, separate, wash well. Use only the white and pale green parts, chop. Cook leeks in butter with salt and pepper. Cover and let saute for 10 minutes. Check often so they don’t brown.
- Add water, broth, and potatoes. Bring to a low simmer and cook for 30 minutes or until potatoes are on the soft side.
- To make the soup creamy use a blender or stick blender. If using a conventional blender remove about half of the mix and puree in the blender until smooth and return to the pot. If using a stick blender, just immerse it in the pot and blend away until creamy. (I used both methods and find both work equally as well…the stick blender is just quicker and easier to clean)
- Add chicken, Italian Seasonings and crushed red pepper and more salt and pepper to taste. Continue to simmer until the chicken is rehydrated (if using freeze dried) or warmed up (if using fresh)
- Served with some warm bread or rolls….yum.
*Adapted from Simply Recipes