I love this time of year. I’m a #basic fall lover. The cool weather, the foliage, the pumpkin spice (on most things, not everything) It probably has a lot to do with growing up in New England. Let’s talk about this “cool” weather for a sec, though. It has not been anywhere near cool lately. Literally a week ago, or so, we were up in the high 90’s. That’s way too warm for this time of year. Also, the humidity. Enough said. But if the temperatures were cooperating and we were seasonably cooler, soup is definitely on the menu. I have another super simple soup recipe to share with you this week, but I thought I would kick off this week’s posts with this potato leek soup. This soup is flavorful and filling. It also makes fantastic left overs. It’s easy to make, so definitely appropriate for a quick weeknight meal.
Potato Leek Soup
- Melt the butter over medium low heat, in a large stock pot. Add in the leeks and garlic and cook, stirring frequently, until softened, taking care not to brown. About 10 minutes.
- Add in the potatoes, stock, bay leaves, thyme, salt and pepper. Cover and simmer on low for 15 minutes or until the potatoes are soft.
- Remove the thyme and bay leaves. Using your immersion blender and mix until smooth. Alternately you can use your blender. Lett the mixture cool slightly. In batches place some of the soup mixture into a blender, allowing it to vent when you mix.
- Reheat the soup and add in cream. If the soup is too thick you can adjust by adding more stock or water. Serve warm.
slightly adapted from Once Upon a Chef