As I headed off to the gym today, it had not yet started to rain. When I got out it was cold, windy and wet; definitely time to make soup. So I stopped at the store on the way home and bought leeks and potatoes. I wish they were leeks from my garden, but those leeks are only about four inches tall right now. I suppose I could wish for potatoes from my garden too, but since I don’t plan on planting any this year, that is not going to happen. Maybe next year. I do love new potatoes.
Leek and potato soup is so easy to make - at least my version is, which is simple but a bit different than most. It takes about 20 minutes, start to finish. For me it is lunch for two days; but you could share it with someone; or just horde it for yourself as I do.
Daphne’s Leek and Potato Soup
2 medium-small yellow potatoes
1/4c white wine (optional)
2 Chicken Apple Sausages (from Trader Joe’s, I can’t vouch for another brand)
2 cups chicken stock
white pepper (black is fine if you have no white)
Cut the potatoes into ½-¾ “ cubes and boil for 15 mins. While the potatoes are boiling, wash and cut up the leeks (use the whitish parts not the tough green) into slices and sauté in olive oil for about 8 mins. Slice up the sausage and toss it into the leeks. Cook for a couple of mins. Deglaze the pan with the wine, then toss in the chicken stock and pepper and bring to a boil. Rinse and add the potatoes, since they should be done about now. And enjoy.
Now you may notice there is no salt in the recipe. Usually I make this recipe with store bought chicken broth, and store bought already has plenty of salt. If I use my own, I will salt to taste. It is so much better with homemade.
Yumm. Soup is perfect for a cold rainy day, and boy is it raining. I swear we have already gotten an inch of rain. I need to put a rain gauge in my garden, so that I’ll know. I’ve said that to myself for years, but I always forget to get one when I’m in the gardening store. I get distracted by all plants and seed packets.