Potato Leek Soup

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We live in Southern California, which means that we live in a neighborhood packed with as many houses and people as possible. It’s nice to have families close by and kids playing outside, but for introverts like my husband and I, it can be overwhelming to always be surrounded by people, noise, and activity.

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We have always dreamed of living in the countryside somewhere. Surrounded by trees, nature, and space. To be able to walk outside and not have another house or road immediately in front of us. It would be lovely for our dogs and for Dominik to have room to run and explore without having to worry about busy roads. And perhaps one day we will find our way to a place that better suits us, but for now, we appreciate having a lovely home.

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French cooking always indulges my urge to move to the countryside. I like to imagine baking bread, cooking simple and delicious dishes, and letting pies cool as I watch Dominik play in a giant yard.

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This soup, the classic Potato Leek soup, makes for an amazingly flavor soup. It only has a handful of ingredients, but it’s simplicity lets those few ingredients shine.

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Potato Leek Soup

Ingredients:

  • about 6 or 7 yukon gold potatoes, peeled and diced
  • 2 leeks, sliced thin
  • 4 cups broth
  • 1 cup water
  • salt
  • 2 sprigs of thyme
  • 1/2 cup almond milk

Directions:

  1. Put the broth, water, potatoes, leeks, salt, and thyme in a large pot. Bring to a boil and let simmer for about 20 minutes, or until potatoes are soft.
  2. Take out the thyme sprigs. Using an immersion blender or blender, blend half the soup with the milk. Mix all the soup together, serve immediately.

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