I had so many golden baby potatoes hanging around from a lamb meatloaf supper I made for New Year’s Eve. I didn’t want more roasted potatoes. But I also didn’t want these things developing eyes while sitting on my counter.
It’s happened many times before to me.
So in an effort not to waste food, and inspired by a French recipe I scrolled past on Pinterest the other day, I picked up a few leeks at the store and decided to make a simple Potato and Leek Soup.
INGREDIENTS:
- 10 baby gold potatoes, chopped into chunks
- 2 leeks, sliced
- Tablespoon of extra virgin olive oil
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 quart of chicken stock (I used homemade stuff from last month that I stored in the freezer)
- Some cheese (shredded gruyere or creamed simple white cheese… your preference – I used two triangles of Laughing Cow)
INSTRUCTIONS
- Head EVOO in a heavy pot over medium.
- Throw in the leeks and saute for about five minutes.
- Throw the potatoes in and cook for another five minutes, stirring every few minutes.
- Pour in the stock, and bring to a boil. Once at that boil, lower the heat and bring to a simmer.
- Simmer for about 10 minutes, till you can easily pierce the potatoes with a fork.
- Turn off heat and puree the mixture. Either with an immersion blender, or in an actual blender.
- Stir in the cheese and serve.
It makes about 3-4 servings… Depending on how much you like soup. I like soup a whole lot. So it’s more like three for me.
About Sunday Suppers: Sunday Suppers is something I added to my To Do List for 2022. I am challenging myself to make a new supper I haven’t made before every Sunday.
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