Tuesday, December 14, 2010

Potato & Leek Soup

I've been getting the dreaded closing shift at work more often than I'd like lately. Sure it means I can sleep in and take my time making a great breakfast, but it also means missing out on dinner at home. Because I refuse to spend money getting takeout or fast food every day, I always pack a dinner for me to bring...and I admit, it's kinda fun making everyone else at work jealous as they eat their stale Starbucks baked goods (Seriously guys? When do you think that stuff was made?). If I'm going to be eating my dinner at work, it better be just as tasty and satisfying as what I could have had at home. So I've been trying to come up with some interesting winter dishes that I can make in advance and bring with me to work throughout the week.

My Potato and Leek Soup is the perfect example of a warm, filling, tasty, healthy dish that you can easily make on the weekend and keep in your fridge all week, ready to pack up and re-heat! The classic flavour combination of potatoes and leeks is enhanced by additional hearty veggies, herbaceous thyme, tart lemon, and aromatic bay leaves. Top it all off with some finely grated cheddar cheese and you're sure to get the whole office talking!

Tip: You can easily turn this into a vegetarian soup by using vegetable broth instead of the recommended chicken broth.

3 tbsp butter
1 onion, chopped
3 leeks , white and light green parts only (equals about 4 cups)
4 potatoes, peeled and chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
4 cups low sodium chicken broth
2 cups water
1/4 tsp thyme
2 bay leaves
juice from 1/4 lemon
salt and pepper
shredded cheddar cheese for garnish (optional)

1. In a large soup pot, melt butter on medium-high heat (you may add a little olive oil if you like at this point so that the butter doesn't burn). Add the onions, leeks, carrots, and celery. Cook until soft, about 8 minutes.

2. Add the potatoes, chicken stock, water, thyme, and bay leaves. Cook, with the pot top on slightly, on medium-low heat until potatoes are very soft, about 20 minutes.

3. Remove bay leaves. Using an immersion blender, puree the soup mixture until it has reached desired consistency. Add the lemon juice and taste. Season accordingly with salt and pepper. Serve hot, garnished with finely shredded cheddar cheese (optional).

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Listening To:
Blonde Redhead - 23

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Diana Mieczan said...

I would love a bowl of that soup right now:) Kisses, my dear

Holly B said...

Mmmm... cheese on potato and leek soup is a great idea. Why haven't I thought of that before? Even better with a large crouton made from french bread. :-)

Orsi said...

The potato and leek soup is wonderful. My whole family loves it.