Leek and Potato Soup
We have hardly had a day over 30 degrees in quite some time and all we can say is thank goodness for soup!
We usually make soup for dinner one night and freeze leftovers in individual portions…perfect for winter lunches for us and the babies!
Here is a tasty new recipe we’ve been loving.
2 cups chopped leeks
1 diced onion
4 small potatoes (diced)
48 oz chicken or vegetable broth
2 TBSP dried parsley
2 cups whole milk or half and half
Saute leeks, onion and potatoes on med-high for 7-8 minutes until slightly tender. Add broth to cover veggies, add parsley and bring to the boil and then reduce to a simmer while stirring occasionally. Cook until vegetables are tender and blend with an immersion blender until smooth. Stir in milk and serve with a swirl of heavy whipping cream or croutons.
Stay warm friends!!!