POTATO LEEK SOUP

GREEN SOUP, so fresh and so green green.

You know that feeling where you feel like you just ate something healthy? That taste. If you’ve ever taken a wheatgrass shot or drank a green smoothie, it’s that feeling that I’m talking about. This is that but with a completely different flavor. This is an easy soup to eat. It’s not too bold, it’s fresh and it goes well as a base for proteins—I loved scooping it into a shallow bowl and sticking a piece of pan seared salmon directly into it, it made for such a fab dinner.

My husband also played with it and added some cooked down bacon and chili garlic paste into it which gave it almost a barbecue-like flavor. He preferred it that way and I loved it the way it was. I guess that’s the fun of playing with food. Make it my way or play around and use it as the base for something uniquely yours. Either way, enjoy!

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POTATO LEEK SOUP

Yield: 6 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• Unsalted Butter (3 tablespoons)
• Leeks (2, chopped. save a piece and slice it finely on an angle for topping)
• Garlic (2 cloves, chopped)
• Chicken Stock (6 cups)
• Idaho Potatoes (6, peeled and cubed)
• Pink Lady Apple (1, peeled, cored, and cubed)
• Fresh Thyme (4 stems. plus extra for topping)
• Bay Leaf (2)
• Heavy Cream (1/2 cup)
• Salt
• Pepper

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• 6 Quart Stockpot with Lid
• Wooden Spoon
• Hand-Held Immersion Blender

Instructions

TO MAKE YOUR POTATO LEEK SOUP

1. Over medium heat, melt your butter in your stockpot.
2. Add your garlic and leek. Mix and let cook down until it’s all softened—about 15 minutes.
3. Pour in your chicken stock.
4. Add your potatoes and apples.
5. Add your thyme stems and bay leaves.
6. Turn your heat to high and bring your broth to a boil.
7. Cover your pot with its lid and lower your heat to medium.
8. Simmer for 15 minutes.
9. Remove the lid and turn off the heat.
10. Use your immersion blender directly in your stockpot until you have an even smooth soup. I like to tilt the immersion blender on an angle to really pull in the chunks.
11. Pour in your heavy cream. Mix it in fully.
12. Ladle it into the bowls you plan to serve it in and top it with your extra finely sliced leeks and thyme.
13. Serve hot.

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