Nothing warms the heart quite like a piping hot cup of homemade soup with lunch on a nippy winter’s day. Lately, we’ve had lots of both……nippy winter days and hot cups of soup. Until you start making homemade soups you never realize how easy it is and what fun it can be coming up with the next new soup du jour to surprise and satisfy your hungry eaters.

Two days ago, I made one of my simplest and most favorite…..potato leek. We happen to still have a generous number of leeks in our gardens so they are available to us most of the winter, but if you are not as fortunate, onions can just as easily be substituted.  The flavor will just be a little more intense, since leeks are slightly milder in taste.

Last night we had a large amount of leftover broccoli from dinner. This morning I put the broccoli thru the blender and combined it with my leftover potato leek soup, adding some crumbled blue cheese and we enjoyed a zesty new taste treat today at lunch.  Use your imagination, and see what you come up with. There’s no end to the variations you can develop on the simple theme of Potato Leek soup.

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Potato Leek Soup

SERVINGS CHANGE SERVING SIZE

COOK TIME 17-20minutes

PREP TIME

READY IN

Ingredients

• 4 tsp butter
• 1 onion(s) chopped
• 3 leek(s) sliced (rinse well before using)
• 2 potato(s) cut into 3/4 inch cubes
• 3 1/2 cups vegetable stock
• salt
• black pepper

Instructions

1. Melt butter in a large saucepan over medium heat, add onion, leeks and potatoes, and sauté gently for 2-3 minutes, until soft but not brown.
2. Pour in the stock, bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
3. Remove soup from the heat and let cool slightly.
4. Transfer to a food processor or blender, in batches if necessary, and process to puree.
5. Return soup to the rinsed-out pan and reheat gently. Add salt and pepper as desired.