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Here’s the recipe:

  • 5 lbs Yukon Gold potatoes
  • 2-3 leeks
  • 12 cups chicken broth (or enough to cover the vegetables)
  • milk or cream (about 1 cup)
  • salt and pepper to taste
  1. Split leeks down the middle and wash thoroughly. Thinly slice all the leeks and place into a dutch oven with about 2 T. canola or vegetable oil.
  2. Saute leeks over medium heat until they are soft but do not brown. About 10 minutes.
  3. While leeks are sauteing wash potatoes and cube into bite size pieces.
  4. Add cubed potatoes (skins and all) to the pot. Add chicken broth enough to cover the vegetables.
  5. Add ground black pepper to taste.
  6. Cover and cook on medium low heat for about 1 1/2 hours or until potatoes are cooked through.
  7. Remove one third of the potato leek mixture and place in a separate bowl to be added back into the soup later.
  8. Add milk or cream to the remaining soup. Blend with a stick blender or by putting batches into a stand blender until a creamy consistency.
  9. Return potato leek mixture to the soup.
  10. Taste for salt and pepper.
  11. Serve and enjoy!

I thought that it might be fun to try to incorporate a “my own…” section in on, of all days….Monday! Each week I’ll make a concerted effort to “make” something of my own that Monday. Schedules around here have been crazy busy lately, so not as much time to “make my own” as I’d like.

So, for the first My Own Monday:

Homemade Bread

Potato Leek Soup

Not so bad for a cold, cold winter’s evening? Filled our bellies and now I hear rumors that we’re having chocolate chip cookies for dessert….

Cold days warrant soup. Since a friend asked for the recipe, I thought I would post the recipe for potato leek soup.


5 lbs of Yukon Gold potatoes, washed and cubed into bite-size pieces

1 bunch of leeks (3 med/large), cleaned and thinly chopped (white and green parts)

32 oz of chicken broth (vegetable broth for you, vegetarians- I use low sodium)

2 T. vegetable or olive oil

Milk for creaming (I use 1%, but whatever you have will be fine)

1. Clean and slice leeks. Saute in the oil until they are soft, but not brown. While they are cooking, you can dice your potatoes.

2. When leeks are soft, add potatoes and broth (you want it all covered with broth, if 32 oz is not enough you can adjust this accordingly.

3. Add salt and pepper to taste. Let simmer until potatoes are cooked, about 1 hour.

4. Take about 1/2 soup and put it into blender (unless of course you have one of those fancy-smansy stick blenders). For each batch fill about 3/4 and add about 1/4 c milk. Blend. Continue until the entire half is done and then add back to pot with unblended soup. Again, check salt and pepper to taste.

(You can do this when it is cooled and then re-heat the whole soup to serve)



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