Potato Leek Soup

I got home from work one day last week completely worn out. It had been one of days in one of those weeks. I was tired, grumpy, and hungry.

When I walked in the door, I could smell something good cooking. Gabe had made one of our favorites, potato-leek soup. Not only had he made soup, but he had taken pictures and written down the recipe so that I could post it. What a man!

As I sat at the dinner table that night sharing this simple meal with my family and talking about our days, I rememberd what is really important to me. Sometimes I need that reminder. . . and a good bowl of soup.

Here's Gabe's recipe for potato leek soup, which our children love. It is simple and quick. You needn't peel the potatoes, so there is very little preparation time. We like this soup thick; add more water to thin it a bit if you like. When he made it this time, Gabe left the potato chunks big to make the soup more hearty, but you could blend them to a creamier consistency.

Potato Leek Soup

Serves 5
5 minutes preparation time
30 minutes cooking time

3-4 leeks
1 tablespoon butter
2 tablespoons flour
8 medium potatoes, peels on, scrubbed and cut into large chunks
1 bouillon cube (we like Rapunzel brand)
salt to taste

Cut the green tops off the leeks, then cut them lengthwise. Slice them across into half circles and rinse them carefully in a colander under running water.

In a soup pot, melt the butter over medium heat, add the leeks, and stir. Cover the pan and let the leeks cook until they are soft, about 5 minutes. Mix in the flour, cover the pot again, and let the mixture cook for about 2 minutes.

Add the potatoes, just enough water to cover them (about 4 cups), and a bouillon cube. Bring the soup to a boil, add a few shakes of salt, cover the pot, and cook until the potatoes are soft, 20 to 25 minutes. With an immersion blender, puree the soup until it is as smooth as you like.

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