It’s been a mellow but good weekend full of planning and making. There’s nothing better than wrapping up a project, except starting a new one!
It’s getting colder and most of the weekend has been wet and dreary. I love it! It’s the perfect day for a little indoor gardening and soup making.
My little rosebush decided to muster another flower. It makes the dining room smell divine!
rosebush, basil & parsly
Speaking of divine smells, I made potato leek soup this afternoon. It’s the perfect cold weather meal and so delicious!
What you’ll need:
3 to 4 leeks
3 stalks of celery
3 tablespoons unsalted butter
6 Yukon Gold Potatoes, peeled and diced
14 oz. vegetable broth
1 cup heavy cream (to be honest I use half and half)
1/2 teaspoon white pepper
Salt
Remove the dark green and roots from the leeks and discard.
Chop the leeks and celery into small pieces. Rinse to remove dirt and grit.
Melt butter in a large pot. Add the leeks, celery, and a good pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 25 minutes, stir occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Add pepper and cream. Simmer until the soup is the texture you like. For me that’s creamy with delicious potato bits.
Enjoy this delicious soup with a slice of bread and some good company!
Tags: cooking, indoor gardening
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