Potato Leek Soup

Potato Leek soup

An all-time Allen family favorite. This super easy soup is a great way to incorporate many vegetables into your diet in a delicious way that anybody of any age will eat and love. I have included the spicy crouton recipe that pairs nicely with the soup. A great addition would be a roasted chicken which method you can find later in this book. Serves 6-8

 Ingredients: 

• Bag of russet potato’s

• 2 Onions 

• 2 Leaks 

• 2 Carrots

• 1-Quart chicken stock 

• 1 Cup of white wine 

• Sour cream 

• Rosemary 

• Thyme 

• Sage 

• A good loaf of sourdough bread 

Method: Begin by peeling and chopping the potatoes into ½ inch cubes. Finely chop onions, leaks, carrots, and fennel. In a stockpot, add three tablespoons of oil and begin to sweat everything except for the potatoes. Add 2-3 sprigs of rosemary leaves and three tablespoons of thyme leaves; no stems, please. After sweating the vegetables add the potatoes, 1 cup of white wine, and the stock to the pot. If the potatoes are not covered, add water to cover. Bring to a boil and reduce to simmer. Simmer until all the vegetables are cooked well through. With an immersion blender or in the base of a blender/ food processor blend until smooth. Add ½ cup of sour cream to soup and add salt and pepper to taste. 

Method for Crouton: Begin by preheating the oven to 400 degrees and then slice the bread into ½ inch slices and place on a baking sheet. Brush bread with olive oil. Sprinkle the following on the toast: smoked paprika, chili powder, and salt. If you like garlic, this is when you could add granulated garlic, or you can take a clove of garlic and slice it in half and rub the garlic onto the bread imparting the garlic flavor on the bread. Bake till golden brown and toasted. Allow to cool slightly and serve warm with soup.