This week, I thought I would share a soup recipe. I actually came up with the recipe by myself, with some inspiration from a recipe at allrecipes.com
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So here is a Heather original recipe. My hubby approved as well. :)
Heather's Potato Leek Soup
Ingredients
6-8 medium potatoes
1 leek
2 Tbs of butter
2 cloves of garlic
1 can of vegetable broth
2 cups water
1 cup of heavy cream
salt and pepper to taste
1 tsp each of chives and basil
1/4 of cheddar cheese
Peel and wash the potatoes and cut them into small cubes, so they cook faster.
Put one cup of vegetable broth and the water in with the potatoes and cook until soft.
While the potatoes cook, wash and cut the leeks. It is important to wash the leeks after cutting them in half, they tend to hold dirt in the layers of their leaves. Here is how I did it.
Cut the leafy part off of the top of the leek; this part is too tough to eat, so just throw it out.
Split the steam in half and run under water, be sure to let the water run between the layers.
Slice the leeks thinly and put them into a saute pan with the 1-2 Tbs of butter, melted.
Let the leeks soften on medium heat. Next, press the two garlic cloves and let saute until slightly browned.
Right before turning off the heat, add the chives and basil to the leeks and garlic. Turn the heat off on the leeks and drain part of the liquid from the potatoes. You can reserve the liquid you drain to add back in later. Then use a potato masher to mash part of the potatoes. Be sure to leave some chunks of potatoes, you don't want it like mashed potatoes.
Add in the cup of heavy cream and the leek mixture to the potatoes. Heat thoroughly, adding your reserved liquid as needed. Salt and pepper to taste.
Add 1/4 cup of cheddar cheese just before serving.
Enjoy!
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